The humble bar snack makes for a delicious appetizer.
The business managed to stay open during Prohibition selling these fried bivalves, too.
What Are Louisville Rolled Oysters?
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Rolled oysters are essentiallyfried oysters, but they’re a little more involved than the typical recipe.
Dip three oysters in the batter, then press them together in your hands.
Roll the clump of oysters in the cracker crumbs to coat the oysters well.
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Drop two of the rolled oysters into the pot of heated oil.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil, place on wire rack, and sprinkle with salt.
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Repeat frying process with remaining oysters.
However, if you have the chance, maketartar sauceor homemade cocktail sauce.
And of course, to honor the Mazzonis, confirm you have a whiskey or beer.
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Where Have All the Rolled Oysters Gone?
There aren’t many Louisville restaurants or bars serving rolled oysters these dasy.
Ingredients
1(9-oz.)
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pkg.oyster crackers(about 2 cups)
1cup(about 4 1/4 oz.
)all-purpose flour
1cup(about 5 3/4 oz.
Set a wire rack in a separate large rimmed baking sheet, and set aside.
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Transfer cracker crumbs to a shallow dish, and set aside.
Add buttermilk and egg, and whisk to form a thick batter.
Pour oil to a depth of 2 inches in a large, deep cast-iron skillet or saucepan.
Heat oil over medium to 375F.
Coat the oysters:
While oil heats, dip 3 oysters in thick batter.
Dip into cracker crumbs, and toss to fully coat (hands will be messy).
Transfer to parchment paper-lined baking sheet.
Repeat procedure with remaining oysters, working with 3 oysters at a time.
Transfer to wire rack on baking sheet.
Sprinkle rolled oysters evenly with 1/4 teaspoon of the salt.
Repeat procedure with remaining 3 rolled oysters and 1/4 teaspoon salt.
Serve immediately with cocktail sauce and lemon wedges.
