Original to the Rudisill oyster supper, these recipes make for a memorable meal.
(Pictured above top left)
Drain oysters, and dry thoroughly between paper towels. Sprinkle with salt and pepper, and roll in cornmeal or fine cracker crumbs. Deep-fry in fat at 365° to 375° until brown. Drain on paper towel.
(Pictured above on bottom right)
- ½ cup cracker crumbs
- ½ cup butter, melted
- 1 pint oysters
- 1 cup fine bread crumbs
- salt, pepper, and paprika to taste
Combine ¼ cup cracker crumbs and ¼ cup melted butter in a shallow, greased baking dish. Spread evenly in a thin layer. Cover with half of the oysters, and season to taste. Make a second layer of cracker crumbs and melted butter. Cover with remaining oysters, season, and top with bread crumbs. Moisten with oyster liquor. Bake, uncovered, at 350° for 30 minutes.
Oyster Cocktail Sauce
(Pictured above top right)
- 10 teaspoons oyster liquor
- ½ cup tomato ketchup
- 1 teaspoon Worcestershire sauce
- 1 drop Tabasco sauce
- 2 lemons, juiced
- Salt to taste
Combine ingredients, and refrigerate. Serve chilled. Pour over oysters or on the side.
Order a copy
To purchase Oldies and Goodies: 100 Years of Memories, call the Cherryville Chamber of Commerce at (704) 435-3451.