Cracker-Crusted Pan-Fried Oysters with Vinegar Slaw

Saltine-crusted oysters pan-fried in butter until golden, paired with a bright vinegar-cabbage slaw. It echoes the cheap luxury of New York oyster cellars in Oysters Under the Gas Jets, when harbor catch met gaslight and brine.

Serves 4

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Ingredients

• 1 1/2 pints jarred oysters in liquor
• 60 saltine crackers
• 2 large eggs
• 6 tbsp unsalted butter
• 1/2 medium head green cabbage
• 1/3 cup white vinegar
• 2 tsp granulated sugar
• 1 tsp ordinary salt
• 1/2 tsp white pepper

Instructions

1. 1Drain the oysters well, reserving liquor.
2. 2Crush the saltines into fine crumbs using a rolling pin inside a bag.
3. 3Beat the eggs with the reserved oyster liquor in a shallow bowl.
4. 4Dip each oyster first in the egg mixture then press into the cracker crumbs until evenly coated; place on a plate.
5. 5Melt butter in a large cast-iron skillet over medium-high heat; fry half the oysters 2 minutes per side until deep golden and crisp, then repeat with remaining butter and oysters.
6. 6While oysters fry, shred the cabbage finely, toss with vinegar, sugar, salt, and white pepper until well combined, and let stand 10 minutes.
7. 7Serve the hot fried oysters immediately alongside generous spoonfuls of the vinegar slaw.