Oysters Fried in Batter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of steamed oysters that are that are coated in a milk, egg and flour batter, seasoned and fried until golden. The full recipe is presented here and I hope you enjoy this classic British version of: Oysters Fried in Batter.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
291. INGREDIENTS.—1/2 pint of oysters, 2 eggs, 1/2 pint of milk, sufficient flour to make the batter; pepper and salt to taste; when liked, a little nutmeg; hot lard.
Mode.—Scald the oysters in their own liquor, beard them, and lay them on a cloth, to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in the batter. Make some lard hot in a deep frying-pan, put in the oysters, one at a time; when done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread crumbs should be added to the flour.
Time.—5 or 6 minutes.
Average cost for this quantity, 1s. 10d.
Seasonable from September to April.
Sufficient for 3 persons.
Modern Redaction
Ingredients:
300ml oysters
2 eggs
300ml milk
200g plain flour
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
oil for frying
Method:
Add the oysters to a pan and steam for about 3 minutes in their own liquor. Take them out of of the pan, beard them then shuck the oysters before drying on paper towels.
Break the eggs into a bowl and mix in the flour then gradually whisk in the milk before seasoning with salt, black pepper and nutmeg. Beat until the batter is smooth and set aside to rest for at least 20 minutes.
After this time heat the oil in a pan then whisk the batter before adding the oysters. Take the battered oysters, one at a time, and add to the hot oil, frying until golden brown and cooked through. Remove with a skewer and arrange on a plate.
If making battered oysters as a garnish for boiled fish add a few tablespoons of breadcrumbs to the batter.
