Fried clams, oysters, shrimp, or scallops with bread crumb or cracker coating from Joy of Cooking (75th Anniversary Edition 2006) (page 377) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tartar sauce; Garlic mayonnaise (Aïoli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on February 23, 2020

    I liked this method for preparing oysters— dipping each into egg wash and then breadcrumbs, and then placing them on a wax paper covered baking sheet for an hour to two hours ( I did it for one hour) before pan frying. That helped the bread crumbs adhere and stay on the oysters better than just pan frying straight away. I didn’t use the two step method of frying nor did I fry them in two inches of oil. I used about a half inch of canola oil. They fried quickly and nicely. Served them as an entree with roasted potatoes and cole slaw from a Cooking Light recipe.

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