← Back to Search Results
frying American, New England
Fish Fry

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • 1 quart whitebait
  • Vegetable oil for frying
  • All-purpose flour for dusting
  • Salt
  • 24 oysters, shucked
  • 1/4 cup clarified butter
  • 24 cherrystone clams, shucked
  • Cornmeal for dusting

Directions

 

Whitebait:  Carefully wash the whitebait in 2 to 3 changes of cold water. Drain and pat dry.

In a deep heavy pot or skillet, heat 3 cups of vegetable oil until hot.  Working in 1-cup batches, lightly dredge the whitebait in flour and cook until crisp and golden.

Remove with a flat slotted skimmer and drain on paper towels.  Salt lightly and serve immediately.

Oysters:  Drain the liquor from the oysters. Discard it or sve for another use.

Dredge the oysters lightly with flour, shaking to remove any excess.  Sauté the oysters in clarified butter until they begin to brown.  Remove with a slotted spoon.  Serve immediately.

Clams:

Drain the juice from clams. Discard it or reserve for another use.  Dredge the clams lightly with cornmeal, shaking to remove any excess.  Fry the clams in 1 inch of hot vegetable oil until crisp.  Serve immediately.

Oysters and clams can also be dipped in beaten egg and then flour or bread crumbs. They may be sautéed in clarified butter or vegetable oil.  Serve with Remoulade  or Tartar sauce


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and includes 1/8 teaspoon of added salt per serving.

446kcal (22%)
123mcg RAE (4%)
453kcal (23%)
12g
31g (48%)
7g (36%)
8mg (14%)
0g
493mg (21%)
62mg
1g
29g
587mg
106mg (11%)
109mg (36%)
10mg (56%)
31g (48%)
7g (36%)
493mg (21%)
109mg (36%)
11g
1g
0g
29g
60mg
581mg
123mcg RAE (4%)
8mg (14%)
106mg (11%)
10mg (57%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
flavor Flavor
by Rocco DiSpirito
martin-yans-china Martin Yan's China
by Martin Yan
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?