Rolled oysters

What kind of cracker crumbs do you use when you make rolled oysters? This is something new to me and now that Mazzoni's is closed I guess I won't be able to experience them. I have been told it is a Louisville thing. It doesn't sound very appetizing but I have always been one to take a no thankyou bite.

I found this out on the web. Authentic or not I do not know. They claim a tie to Mazzoni's. http://www.recipezaar.com/Rolled-Oysters-90451
Here is something interesting. And I do mean very interesting from a historical POV. http://books.google.com/books?id=YBnBK- ... &ct=result
Be aware this is a dish that is quite particular to the Ville.

[Robin Garr]

Steve, irrespective of purportedly authentic Internet recipes, the family has always kept the recipe for rolled oysters a close family secret, including the 'pastinga" batter that is supposed to be the key to the nature of those addictive little baseball-size fried oyster sandwiches.

Here's a thought, though: Greg Haner also owns Flabby's in Germantown, and it's still open (and we hope it stays that way). They have the Mazzoni family rolled oyster too. You might try getting over there and trying a couple some day. Even if it's secret, you may be able to back-engineer one based on tasting.

What kind of cracker crumbs do you use when you make rolled oysters? This is something new to me and now that Mazzoni's is closed I guess I won't be able to experience them. I have been told it is a Louisville thing. It doesn't sound very appetizing but I have always been one to take a no thankyou bite.

Steve,

I'm far from being an expert...but we have tried the Oyster rolls at three different restaurants, including Mazzoni's, since we moved here in August. By FAR the best roll was at Mazzoni's. The biggest disappointment was at a place called "Kingfish" where everything (we tried) on the menu was at best half a notch above Long John Silvers...I would not recommend trying to duplicate anything on their menu.

Hi,

Ran across this on the net.....help urself...if it 'works', invite me for a few??

__


Mazzoni Oysters




This recipe was printed in the Cook's Corner column in response to requests for information about rolled oysters, the Louisville invention that is associated with Mazzoni Oysters.

1/2 cup flour
1 t. baking powder
1/4 t. sal


1 well-beaten egg
1/4 cup milk or more if desired
18 medium-sized oysters, drained
1 cup or more white corn meal or cracker meal, enough in which to roll batter-coated oysters
Lard or vegetable shortening for frying oysters

Sift the flour, baking powder and salt together. Beat the egg and milk and add to flour mixture. It should be stiff, but if it too stiff to coat the oysters, add a little more milk. Beat smooth. Put all the oysters in this and coat them well.
Take three batter-coated oysters at a time and form them in the hand into a croquette. Then quickly roll the croquette in the meal, covering completely. The trick is to prevent the individual oysters from escaping the roll and separating when fried. I find it best to coat them a second tilme, putting the rolled croquettes back once more into the batter, then giving them another dusting of corn meal or cracker meal.

The six rolled oysters are now ready for frying. They do not suffer one whit if made up in the morning and fried in the evening.
When ready to fire, treat the oysters as you would doughnuts. Have a pan of deep lards on the stove. Heat to 375 degrees, put the oysters in a basket and lower them into the fat. Do not cook too quickly, as they should be cooked through. I lower the heat as soon as they hit the fat. They should cook on both sides ast once if enough fat is in the pan.
If not, turn with pancake turner and cook on the other.

This will take about three or four minutes all together. Drain on absorbent paper. Cook only three of these oysters at a time and leave space around them so that they can brown evenly. Serve hot. Six servings.

Source: The Courier-Journal Kentucky Cookbook. Ed. by John Finley. 1985.