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1
Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes.
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2
Allow to cool slightly, then pour through a fine-meshed strainer.
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3
(Save any milky juices, solids or foam left behind to add to rice or vegetables.)
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4
The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
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5
Remove the crusts from the French loaf.
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6
Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs.
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7
The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
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8
Season the flour generously with salt and pepper.
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9
Dip the oysters in the flour and then in the beaten eggs.
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10
Spread a layer of bread crumbs on a baking sheet.
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11
Place the oysters on the sheet and sprinkle with more crumbs.
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12
Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
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13
Heat a wide cast-iron skillet over a medium-high flame.
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14
Add clarified butter to a depth of 1/2 inch.
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15
Toss in a bread crumb if it browns quickly the butter is hot enough.
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16
Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding.
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17
Adjust the heat to keep the oysters gently bubbling in the butter.
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18
It should take about 2 minutes to get a golden, crisp coating.
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19
Turn the oysters and brown the other side, then drain on kitchen towels.
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20
Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
