Great Great Aunt Jessie’s Classic 1940’s Fried Oysters Recipe
A charming, vintage recipe from the 1940s, these fried oysters bring a taste of the past with every bite. Straight from the recipe scribbles of Great Great Aunt Jessie, this dish honors a simpler time when cooking was about family, flavor, and little tradition. Try it just as she did—or put your own spin on it for a delectable treat that’s quick to make and a joy to serve.
Prep & Cook Times
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 mins | 10 mins | 15 mins |
Recipe Details
- Category: Under 15 Minutes
- Cuisine: American (Vintage)
- Servings: Makes as much or as little as desired
- Calories: Approximately 198 calories per serving
- Difficulty: Easy
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 197.8 kcal |
| Total Fat | 5.7 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 140.4 mg |
| Sodium | 218.3 mg |
| Carbohydrates | 15.2 g |
| Fiber | 0.2 g |
| Sugar | 0.1 g |
| Protein | 20 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 15–20 oysters | Fresh, rinsed, and patted dry |
| 1 | Egg, beaten |
| 1 cup | Milk |
| As needed | Cracker crumbs, finely crushed |
| Enough to deep fry | Cooking oil |
| To taste | Salt and pepper |
| For garnish | Tartar sauce |
| Optional | Lemon wedges, for serving |
Instructions
-
Prepare the Oysters
Place the oysters on a layer of paper towels to absorb excess moisture. This helps the batter stick and results in a crispier fried oyster. -
-
Set Up the Coating Station
In a shallow bowl, mix the beaten egg and milk together until well combined. On a separate plate, spread out the cracker crumbs, ensuring they are evenly crushed for a consistent coating. -
Coat the Oysters
Take each oyster, dip it in the cracker crumbs to lightly coat, then submerge it in the egg and milk mixture, ensuring it’s fully coated. Roll it once more in the cracker crumbs, pressing gently to ensure the coating sticks well. -
Heat the Oil for Frying
In a deep skillet or fryer, heat enough oil to submerge the oysters. Test the oil by dropping a small piece of bread in it; if it turns golden within 60 seconds, the oil is ready for frying. -
Fry the Oysters
Carefully place each oyster in the hot oil. Fry in batches if necessary, avoiding overcrowding. Cook until the oysters are golden brown on all sides, about 3–4 minutes. Adjust the cooking time based on the oyster size and your preferred level of crispiness. -
Drain and Season
Using a slotted spoon, transfer the fried oysters onto a fresh layer of brown paper or paper towels to drain any excess oil. Season with a pinch of salt and pepper immediately while still hot. -
Serve and Garnish
Serve the oysters hot with a side of tartar sauce for dipping and garnish with lemon wedges if desired.
Notes from Aunt Jessie’s Recipe
- Aunt Jessie’s original notes didn’t specify measurements for some ingredients, emphasizing that you should simply use enough oil to deep fry and prepare as many oysters as you wish to serve.
- For a traditional taste, use crackers with a mild flavor that complements the oysters without overpowering them.
Keywords
Oysters, fried oysters, vintage recipes, 1940s recipes, American seafood recipes, deep-fried oysters
