Be a little shellfish this weekend and fry up some oysters using this classic 1878 recipe. These beauties have been cultivated since Roman times but only really became en vogue in our neck of the woods in the 19th Century. Oysters bars were for fancy folks until post-Civil War, when production surged and they were more accessible to everyone. Hooray for that! Though the raw ones are great with champagne, these fried treats are best washed down with your local beer.

Adapted from:
Gulf City Cookbook, Mobile Ala. 1878
*updates in italics
Oyster Fritters
Beat two eggs very light; stir in two table-spoons of heavy cream, three tablespoons of flour, and pepper and salt to taste. Dip the oysters in this batter and fry in boiling lard (or oil) until crispy. Serve with your favorite spicy mayo or my shortcut tzatziki.

Tzatziki Sauce
1/2 cup sour cream
1/2 cup plain Greek Yogurt
1 chopped cucumber (peeled and deseeded)
2 cloves garlic
1 tsp chopped dill
2 Tbsp olive oil
salt and pepper to taste
Stir well to combine.
Refrigerate until ready to serve.

Baroness on the Bayou
Ailsa “Elsa” von D recently moved to the Red Stick from Washington DC. She was a contestant on season 6 of FOX’s “MasterChef” and a frequent culinary presenter at Smithsonian’s National Museum of American History. Dedicated to tasty time travel, she is in search of the South’s long lost foodie favorites. For more about Ailsa von D, follow her on Instagram
@baronessonthebayou.

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