Recipe: Oyster Fritters

Every Thursday on the Good Food Blog we share a recipe from our archives.

Mark Kurlansky, acclaimed journalist and author of Cod and Salt, has written a book about New York City through the history of the oyster, The Big Oyster: History on the Half Shell. He first shared this recipe for Oyster Fritters on May 20, 2006.

Keep reading for the full recipe…

Oyster Fritters

Yield: 4 to 6 servings

Time: 20 minutes

• 24 shucked oysters, with — cup of their liquor

• 1 large egg, separated

• 1/2cup all-purpose flour

• Salt and freshly ground black pepper

• Pinch cayenne

• 1 quart vegetable oil for deep-frying

• Tartar sauce, for serving.

1. Check oysters and remove any bits of shell. Put oysters in a bowl. Lightly beat egg yolk. Whisk in oyster liquor and flour. Season with salt and pepper.

2. Heat oil to 375 in a deep-fryer, a saucepan or a wok. When oil is hot, beat egg white until stiff and fold into batter. Place oysters in batter and stir to coat them.

3. Drop well-coated oysters one at a time into oil and fry, turning them once with tongs, until golden brown. Transfer to paper towel to drain briefly. Serve with tartar sauce.