Skip to main content
Main

Feied Oysters

Fried oysters coated in egg yolk and cracker crumbs, served hot with salted pepper and optional cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Feied Oysters

Ingredients

Directions

Prepare the oysters

  1. Wipe the oysters dry and remove the gills.

  2. Dip the oysters in the well-beaten egg yolk, then roll in cracker crumbs.

  3. For small oysters, mix them with some liquor and mold into small cakes, then roll in cracker crumbs and fry.

Fry and serve

  1. Fry the oysters in boiling lard until golden brown.

  2. Drain on paper to absorb excess grease and serve hot, seasoned with salt and pepper.

  3. For serving, pour boiling cream over the fried oysters or soak the toast in it.

  4. To enhance the cream, mix flour with cold water, add to boiling cream with butter, and stir in a beaten egg before pouring over the oysters.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolk
Binds the cracker crumb coating so it adheres to the oysters during frying.
Cracker crumbs
Forms a crisp, golden coating that protects the oysters while they fry.
Lard
Heats the oysters quickly and browns the coating through deep frying.
Cream
Adds richness and a smooth, silky sauce poured over the fried oysters.
Flour
Thickens the boiling cream into a smoother sauce.

The step that matters

Frying in boiling lard until golden brown. The fat must be hot enough to crisp the cracker coating quickly. If it is too cool, the coating absorbs grease and turns soggy, while the oyster overcooks before the crust browns.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More fried oysters recipes

Mock 7Breaded 4Philadelphia 3 See all 440 →

You might also like

Mock Oyster SoupMock Oyster Soup21 recipesCorn FrittersCorn Fritters6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes