Batter Fried Chesapeak Oysters

[Olga Drozd]

Batter Fried Chesapeak Oysters

This is a no-nonsense recipe and quite simply the best recipe for batter fried oysters you will ever eat.

24 large shucked oysters, patted dry on paper toweling
Light sprinklings salt and freshly ground black pepper
1/2 cup oyster liquor
1/3 cup milk
2/3 cup (about) sifted all purpose flour
1 cup vegetable shortening or oil

Sprinkle the oysters lightly all over with salt and pepper.  Combine the oyster liquor and milk in a small bowl, then add just enough of the flour to make a batter about the consistency of pancake batter.  Heat the shortening in a heavy, medium size skillet over moderate heat until a bread cube will sizzle vigorously when dropped into the skillet.  Dip the oysters into the batter, then drop into the hot fat and brown 3 to 4 minutes on a side--just until a rich topaz brown.

NOTE:  Do not attempt to fry more than 6 oysters at a time, because they will crowd the skillet and cool the fat.  To keep each batch warm as successive ones cook, spread the oysters out on a shallow baking pan lined with paper towels and set, uncovered, in a keep warm oven 250 F. Serve sizzling hot. Serves 4.

Jean Anderson Cooks