photograph by Matt Hulsman

Fried Oysters

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° or 375° until brown. Drain on paper towel.

Scalloped Oysters

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

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.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.