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Oysters a LA Mode

Fried oysters on skewers coated in breadcrumbs and beaten eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oysters a LA Mode

Ingredients

Directions

Prepare

  1. Remove the gills from the oysters and thread 6 oysters onto each skewer.

  2. Coat the oysters with bread crumbs and beaten eggs.

Fry and serve

  1. Fry the skewers in hot oil until golden brown.

  2. Serve on a napkin.

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. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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

What each ingredient does

Oysters
Are the main ingredient, cooked briefly so the centre stays tender while the coating browns.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil and protects the oysters.
Eggs
Bind the bread crumbs to the oysters so the coating holds during frying.

The step that matters

Frying the skewers in hot oil. Oil that is hot enough sets the egg and crumb coating quickly and browns it, while keeping the oysters from overcooking. If the oil is too cool, the coating absorbs oil and turns greasy.

“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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