Sunday, March 18, 2012
From the recipe it seems bottled oysters will do for this dish, but I'm using fresh Sydney rock oysters.
1 egg, beaten
Salt, cayenne pepper
Oil for frying
Remove the beards from the oysters and drain them well. Turn them into a beaten egg seasoned with cayenne and salt, then roll each separately in fine breadcrumbs. Have ready some clear fat smoking hot in a pan. Drop all the oysters in together. Cook for two minutes, turning once. Drain on brown paper, and serve very hot, with sections of lemon and brown bread and butter.