Fried Oysters Cesenatico

by Kathleen Morrison

5 1

SERVINGS

4 servings scale / convert

INGREDIENTS

2 cups olive oil, for frying
24 lg. shucked oysters, bottom shells reserved, washed and dried
1 cup milk
1/2 cup flour, seasoned with freshly ground black pepper and nutmeg, to taste
4 egg whites, slightly whipped
1 cup fresh bread crumbs

INSTRUCTIONS

Preheat oil to 365°F. Pick through oysters to make sure there are no shell pieces attached and place in milk. Remove one oyster, shake it dry and dredge in seasoned flour. Remove and dredge in egg whites. Remove, shake off excess liquid, and dredge in bread crumbs. Continue until all oysters are breaded.

Place six oysters at a time in hot oil and fry until dark golden-brown, 1 to 2 minutes. Remove and replace in warmed shells. Serve immediately with spumante.

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TAGS

italian, oysters add tags