The History of Fried Oysters | Behind the Recipe with Millie Peartree

FRIED OYSTERS: In Season 1, Episode 3 of Food52’s Behind the Recipe, Millie Peartree goes behind the recipe with food historian Scott Alves Barton to learn the history of fried oysters. This recipe is packed with seafood seasoning—think: Old Bay—in both the batter for the oysters and in the deliciously spiced tartar sauce used to dunk, drizzle, or spoon over the oysters to add double the amount of savory flavor. CHAPTERS: 00:00 - Introduction 00:25 - Making the Marinade & Dredge 01:48 - History with Scott 03:03 - Breading the Oysters 03:48 - History with Scott 05:34 - Frying 'em Up 06:09 - Plate & Serve! MORE FROM THIS VIDEO: Get the full recipe on Food52.com here: https://f52.co/3prinDT PRODUCTS FEATURED IN THIS VIDEO: Staub x Food52 Cocotte: https://f52.co/3XtZxsl OXO Thermocouple Digital Thermometer: https://f52.co/3CVJhqq MORE ABOUT BEHIND THE RECIPE: Inspired by her upbringing in the American South, Chef Millie Peartree shares the recipes that she most loves to make, along with the rich and fascinating history behind them. MORE FROM FOOD52: Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8 GET MORE OF FOOD52 BY CONNECTING BELOW: Website: https://food52.com Our Shop: https://food52.com/shop Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter RELATED VIDEOS: Melissa King's Grilled Oysters With Sichuan Chili Butter:    • Melissa King's Grilled Oysters With Sichua...   Nini Nguyen's Sausage Po’ Boy With Spicy Remoulade Sauce:    • Nini Nguyen's Sausage Po’ Boy With Spicy R...   WATCH MORE VIDEOS WITH [TALENT NAME]: Red Beans & Rice: The Roots:    • Red Beans & Rice: The Roots | Behind the R...   The Origins of Chicken Fried Steak:    • The Origins of Chicken Fried Steak | Behin...