Name: Turn-of-the-Century Oyster Patties (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pint Oysters-freshly shucked, drained; 1 cup Breadcrumbs-plain; 1/4 cup Flour-all purpose; 1 Egg-large; 2 tbsp Milk; 1/4 tsp Black Pepper-ground; 1/4 tsp Salt; 1/4 cup Oil-vegetable; 2 tbsp Butter; 2 tbsp Flour-all purpose; 1 cup Milk; 1/4 tsp White Pepper-ground

Recipe tier

A classic, comforting dish featuring breaded and pan-fried oyster patties, reminiscent of early 20th-century home cooking.

Total 45 min

Serves 4

Steps 11

Ingredients 12

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Oysters
1 pint 473 mL Oysters-freshly shucked, drained
Pattie Base
1 cup 120 g Breadcrumbs-plain
cup 30 g Flour-all purpose
1 1 Egg-large
2 tbsp 30 mL Milk
tsp 1.25 mL Black Pepper-ground
tsp 1.25 mL Salt
Frying
cup 60 mL Oil-vegetable
Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL Flour-all purpose
1 cup 240 mL Milk
tsp 1.25 mL White Pepper-ground

Equipment

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Instructions

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Drain the Oysters thoroughly, reserving any oyster liquor.
In a medium bowl, combine the Breadcrumbs, Flour, Egg, Milk, Salt, and Black Pepper to create the Pattie Base.
Gently fold the Oysters into the Pattie Base, being careful not to overmix.
Form the mixture into 4 patties.
Heat the Oil in a large skillet over medium heat.
Fry the patties for 3-4 minutes per side, or until golden brown and cooked through.
While the patties are frying, prepare the Sauce. Melt the Butter in a saucepan over medium heat.
Whisk in the Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the Milk, stirring constantly until the sauce thickens.
Season the Sauce with White Pepper.
Serve the Oyster Patties immediately with the warm Sauce.