Ingredients
6 to 8 Servings
24
shucked medium to large oysters
3
large eggs
2
sleeves saltine crackers (8 ounces), pulsed to coarse meal (no bigger than 1/8 inches) in a food processor
Corn or vegetable oil (for frying)
Kosher salt
Special Equipment
A deep-fry thermometer
Preparation
-
Step 1
Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2-inch baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours.
Step 2
Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2 inch. Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 250 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 180 Carbohydrates (g) 11 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 19 Sodium (mg) 310
