cat lover
06-11-2006, 07:08 PM
This is a famous restaurant that went way back in Louisville; only one left in town. This was the place to get rolled oysters!
18 medium oysters
1/2 cup flour
1/4 cup milk
1/4 teaspoon salt
Lard or vegetable shortening for frying oysters
1 teaspoon baking powder
1 beaten egg
1 cup white corn meal or cracker meal or enough in which to roll batter coated oysters
Sift flour, baking powder and salt. Beat egg and milk and and to make batter, which should be stiff. Beat smooth. Put all the oysters in this and coat them well. Take up three batter-coated oysters at a time and form them by hand into a croquette. Then quickly roll in meal or crumbs, covering them completely. The trick is to prevent the individual oysters from escaping the fist-sized mass and separating when fried. If find it best to coat them a second time, putting the rolled corquettes back once more in the batter, then giving them another dusting of cornmeal or cracker meal. The six rolled oysters are now ready for frying and they do not suffer one whit if made up in the morning and fried in the evening.
Heat lard to 375 degrees. Put three oyster rolls in a basket and lower them into fat. Do not cook too quickly, as you want them to cook through. I lower the heat as soon as they hit the fat. Drain, then repeat. Serve hot.
18 medium oysters
1/2 cup flour
1/4 cup milk
1/4 teaspoon salt
Lard or vegetable shortening for frying oysters
1 teaspoon baking powder
1 beaten egg
1 cup white corn meal or cracker meal or enough in which to roll batter coated oysters
Sift flour, baking powder and salt. Beat egg and milk and and to make batter, which should be stiff. Beat smooth. Put all the oysters in this and coat them well. Take up three batter-coated oysters at a time and form them by hand into a croquette. Then quickly roll in meal or crumbs, covering them completely. The trick is to prevent the individual oysters from escaping the fist-sized mass and separating when fried. If find it best to coat them a second time, putting the rolled corquettes back once more in the batter, then giving them another dusting of cornmeal or cracker meal. The six rolled oysters are now ready for frying and they do not suffer one whit if made up in the morning and fried in the evening.
Heat lard to 375 degrees. Put three oyster rolls in a basket and lower them into fat. Do not cook too quickly, as you want them to cook through. I lower the heat as soon as they hit the fat. Drain, then repeat. Serve hot.