Fried Oysters is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of scalded oysters that are coated in batter and deep fried before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Oysters.
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This is a classic recipe for a Victorian version of Fried Oysters that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 311.—FRIED OYSTERS.
Parboil and beard two dozen oysters ; dip each separately in batter, No. 288; drop them into some hot frying fat, and when done crisp, and drained upon a cloth, dish them up with fried parsley on a folded napkin, and serve hot. Fried muscles are served in the same way.
Bring a pan of water to a boil, add the oysters and parboil for 5 minutes. Drain the oysters then shuck and de-beard them.
Heat oil in a deep fryer or deep wok to 180°C. Prepare the frying batter according to the recipe then dip each oyster individually in the batter before dropping in the hot oil. Fry until golden then drain and arrange on a plate. Garnish with fried parsley and serve.
