The latter half of the 19th century was the golden age of oysters. With advancements in food preservation and transportation that allowed oysters to be carried across the country, along with a major surge in agricultural production, they showed up seemingly everywhere. They were the cheap, fast and trendy food of the day. This recipe has been updated for modern enjoyment, swapping out the lard used for frying with vegetable oil. Serve with your favourite dipping sauce—a garlicky aioli works great. – Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present, Gabby Peyton, Appetite by Random House.
Recipe inspired by Stewart’s Dining Room & Oyster Saloon
Fried Oysters
Servings 2 servings
Ingredients
- 1 dozen fresh oysters
- 2 eggs
- ½ tsp (2 ml) kosher salt
- ¼ tsp (1 ml) freshly ground black pepper
- 1 cup (250 ml) crumbled crackers, dried breadcrumbs, or panko, for dredging
- Vegetable oil for frying (about 2 cups/500 ml)
Instructions
- Shuck the oysters, pat them dry and set aside.
- In a large bowl, beat the eggs with a splash of cold water. Stir in the salt and pepper.
- Spread the cracker crumbs on a shallow plate.
- Dip each oyster in the egg mixture, shaking off any excess, then roll in the crumbs to evenly coat. Set aside on a baking sheet to dry for a few minutes.
- Heat the oil in a deep frying pan or Dutch oven to 350°F (175°C). In batches, carefully add the coated oysters and fry until the exteriors are golden brown, about 2 minutes. Make sure to let the oil come up to temperature between batches.
- Transfer the oysters to a plate lined with paper towel to drain. Serve while still warm.
Notes
Excerpted from Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present by Gabby Peyton. Copyright © 2023 Gabby Peyton. Recipe photography credits: Gabby Peyton. Published in Canada by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.