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Fried Oysters I (huîtres grillées)

Erken's fried (deep-fried) oysters I from 1914: oysters breaded in rusk crumbs, egg and rusk crumbs, deep-fried light golden brown in lard and served immediately with lemon and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 136 (falt i det fri)

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About the dish

Erken gives two versions of "fried oysters." This first one is really deep-fried oysters, breaded in rusk crumbs and egg and fried in lard — a common festive appetizer in large households around 1914.

How to make it

  1. 1

    Open and clean

    Open the oysters with a thin, flat knife and scrape off the beard. Let the oysters drain well.

  2. 2

    Bread

    Coat each oyster first in pounded, sifted rusk crumbs, then in beaten egg, and finally in rusk crumbs again.

  3. 3

    Deep-fry

    Heat the lard to about 175 °C (345 °F) and deep-fry the oysters a few minutes until they are light golden brown. Place them on paper for a moment.

  4. 4

    Arrange

    Arrange immediately on a platter with a napkin and garnish with lemon slices and parsley.

Changes from the original

Amounts are added (the original gives none). Lard can be replaced with neutral frying oil. Rusk crumbs are kept, but breading crumbs can be used. The language is modernized and divided into steps; a frying temperature is given.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 136) → Modernisert~90% av teksten endretfjernetlagt til
Østers 24 stk østers (friske, 6 per person). 2 stk egg (lett sammenvispet). 150 g kavring (støtt og siktet, eller griljermel). 500 g smult citron. Østerserne aapnes, skjegget skrapes væk. Hver enkelt (til fritering; kan erstattes med nøytral olje). 1 stk sitron (i skiver, til pynt). 1 bunt persille (til pynt). Åpne østersen med en tynn, flat kniv og skrap bort skjegget. La østersen renne godt av.. Vend hver østers vendes først i støtt, sigtet siktet kavring, vispet så i sammenvispet egg og igjen i kavring; kokes lyse gulbrune til sist i smultgryte. Anrettes straks paa fat, hvorpaa kavring igjen.. Varm smultet til om lag 175 °C og friter østersen noen få minutter til de er lagt en serviet; fatet pyntes lyst gulbrune. Legg dem på papir et øyeblikk.. Anrett straks på et fat med citronskiver serviett og pynt med sitronskiver og persille.

Note til Modernisert

Mengder er lagt til (originalen oppgir ingen). Smult kan erstattes med nøytral olje til fritering. Kavring er beholdt, men griljermel kan brukes. Språket er modernisert og delt i trinn; steketemperatur er angitt.

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Frequently asked questions

How are the oysters breaded?
Each oyster is coated first in pounded, sifted rusk crumbs, then in beaten egg, and finally in rusk crumbs again — that is, a double breading before deep-frying.
What are they fried in, and for how long?
They are cooked (deep-fried) in a lard pot until light golden brown. It goes quickly, so watch closely — the whole dish takes around 35 minutes including opening and cleaning the oysters.
How are the oysters cleaned and served?
The oysters are opened and the "beard" is scraped off. They are arranged immediately on a platter with a napkin on it, and garnished with lemon slices and parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 136, under the name "Ristede østers I (huîtres grillées)."

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