Crispy Pan Fried Oysters

Recipe from the 18th century.

It didn't take the early settlers long to discover the abundant supply of

oysters along New England's shores.

Only 14 years after the Pilgrims arrived, one immigrant wrote: "The Oysters

be great ones ... and without

shell is so big, that it must admit of a division before you can well get it

into your mouth...." For many of us,

anything but raw oysters is anathema, but this delectable creation, adapted

from a recipe in Mrs. Hale's Godey's

Lady's Book, might make converts of us all. (This recipe is sufficient for

three oysters per person, taking

into account the traditional Thanksgiving abundance. Real oyster lovers might

possibly be able to manage six,

in which case double the recipe!)



1-1/2 pints shucked oysters (about 30 large ones)

2 eggs

1 TB milk

2 cups bread crumbs, preferably homemade

2 tsp. lemon rind, grated

1 tsp. dried tarragon leaves, crushed

2 tsp. chives, finely chopped

2 TB fresh parsley, minced

6 TB butter

6 TB olive oil

Salt and ground black pepper

Lemon wedges



Preheat the oven to 225 degrees F. Drain the oysters and pat them dry with

paper toweling. In a shallow

bowl beat the eggs well with the milk.



In a pie plate combine the bread crumbs, lemon rind, crushed tarragon,

chives, and parsley, and stir to mix.



Over moderate to high heat, melt the butter with the oil in a heavy skillet

large enough to hold ten oysters

without crowding. (If packed too closely, the oysters will not crisp well.)

When the butter is foaming, dip the

oysters, one at a time, into the egg mixture, then coat each one with the

herbed bread crumbs. Fry the oysters

for 2 or 3 minutes a side, or until they are nicely browned. Do not overcook

or they will toughen. As they are

done, transfer oysters to a platter and hold them in the warmed oven as you

prepare the rest in batches.



Serve the oysters, sprinkled with salt and pepper to taste, with lemon

wedges.



Yield: 10 servings.