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Oyster Fritters

Oyster fritters are fried oysters coated in batter, seasoned with salt and pepper, served garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Oyster Fritters

Ingredients

Directions

Prepare the oysters

  1. Parboil the oysters and remove the gills.

  2. Drain the oysters on a cloth and season with coarse sea salt and black pepper.

  3. Let them stand for ten minutes.

Fry and serve

  1. Dip the oysters in the prepared frying batter.

  2. Fry in boiling fat or lard until golden brown.

  3. Drain the fritters on a cloth.

  4. Arrange in a pyramidal form on a folded napkin, garnish with parsley, and serve.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

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

  3. Oyster + parsleytop 22% of all pairs
    Smell alikemoderate
    Cooked together2,211 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Oysters
Form the main filling and carry the flavour of the fritter.
Frying batter
Forms a crisp coating that seals in moisture while the fritter fries.
Boiling fat or lard
Conducts heat to cook the batter quickly and brown its surface.

The step that matters

Fry in boiling fat or lard until golden brown. The fat must be hot enough to set the batter quickly. If it is too cool, the batter absorbs fat and turns greasy, while the oyster inside can overcook before the coating 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.

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