Drain carefully, remove all bits of shell, and sprinkle with pepper and salt, and set in a cool place for ten or fifteen minutes. Then, If oysters are small, pour them into a pan of crackers rolled fine, add the liquor, mix well, and let stand five minutes, add a little salt and pepper, mold into small cakes with two or three oysters in each, roll in dry crackers until well encrusted, and fry in hot lard and butter, or beef-drippings. Serve hot in a covered dish.
Or, dip the oysters in the yolk of eggs, well seasoned and beaten, then in corn meal with a little baking powder mixed with it, and fry in hot lard like doughnuts; or if you have frying basket, place them on that and drop it in the hot lard. Test the heat as for doughnuts.
Or, drain thoroughly, put in a hot frying-pan, turn so as to brown on both sides. They cook in this way in a few moments, and the peculiar flavor of the oysters is well preserved. Serve on a hot covered dish, with butter, pepper and salt, or add a little cream just before serving, and serve on toast; or take two parts rolled crackers and one part corn meal, mix well, roll the oysters in it, and fry in equal parts butter and lard. Season with salt and pepper. - Mrs. W. W. Woods.
To fry oysters, take two dozen large oysters (they are sold under different names and brands in different markets), drain off liquor; have prepared cracker dust (bought of any grocer, or made by crushing with rolling pin), mix well one tea-spoon salt, take one oyster at a time, roll in cracker dust, and lay on a meat board or platter by itself until all are so encased, and laid in rows; let remain fifteen minutes, now take the oyster first rolled in cracker dust and dip in beaten eggs (yolk and white beaten together), then the second oyster, and so on until all are dipped, then roll in cracker dust, following same order as before. Let them remain from half to three-quarters of an hour. It is important to follow the same order in each operation, to give the liquor of the oyster time to drain out and be absorbed by the cracker dust; now heat in a frying-pan one pound of clarified fat or lard; when the blue smoke arises (which indicates a heat of 375°, the proper cooking point), drop into it a peeled potato or piece of hard bread, which has the effect of preventing the fat growing hotter, drop in the oysters very lightly, and when a light brown turn to brown the other side; and then remove to a colander to drain a moment, or lay upon a piece of brown paper, which will absorb the superfluous grease. The time for cooking is about three minutes. Serve while hot on a hot platter. Fried oysters, to be at their best, must be eaten as soon as cooked; and when a second supply is likely to be needed, it should be cooked while the first is being served and eaten. It is better not to touch the oysters with the hand, as it tends to make them tough; all the rolling and dipping may be done with a fork, without mangling the oyster.