- 1- pint oysters in liquid
- 2 eggs
- 1 1/2 cups cracker crumbs I hand-crushed saltines
- freshly ground black pepper
- canola oil for frying
- Pour the oysters in a colander or sieve placed inside a bowl. Place the bowl with the draining oysters in the refrigerator one hour. Place the strained oysters in a bowl. Set aside.
- In a shallow bowl, beat together the eggs and 2 1/2 teaspoons of the oyster liquor (the liquid from the jar of oysters). Set aside.
- Whisk together the breadcrumbs and pepper in a small bowl.
- Meanwhile, heat 1 1/2 inches of canola oil in a large skillet.
- Dip two oysters in the egg mixture. Sprinkle some seasoned bread crumbs in your hand. Place the oysters side by side in your hand over the bread crumbs. Pat more bread crumbs on to the top to fully coat. Set the oysters down on a pattern. Repeat for remaining oysters.
- Fry in oil, about 2 minutes on each side, unti
When I first moved to Remington, my grandpop who was born in 1914 and grew up in Pigtown back when Pigtown got its name thanks to the pigs running from the trainyards through the streets heading towards the processing plants, came to visit. He pointed out that on the end of my street, Miles Ave, there was a take out seafood place, Sterling’s, that he had gone to back when he was a traveling rug cleaner decades before I was born. He said I should try the oysters. Of course, I did and it became a favorite place for take out. The staff was a bunch of characters and the food was always freshly fried and delicious. I loved getting a platter of oysters, coleslaw and potato salad. Sterling’s is unfortunately gone due to the aging of the owners and the unwillingness of anyone to take over to keep it open. Luckily I was able to re-create the oysters of my memories here.
My recipe and story first appeared in a community cookbook project by Aden Weisel called Potluck: Remington.
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