The oyster fritter that we serve at Brooks Tavern got it's start over 20 years ago, when a woman named Sylvia Sherry worked at the Ironstone Cafe, as Kevin's sous chef. She brought in her recipe - maybe it was a family thing, maybe it was something she created - for what she called an "oyster fritter". It was not like any other fritter, as we usually picture it. It was a large pancake of a fritter, chock full of fresh oysters and their liquor. We served it with the now famous Lemon Butter Sauce, commonly known as Lemon Beurre Blanc, and some candied lemon peel. It was wonderful.
It still is. We served it at the Kennedyville Inn, and when we left there in 2004, while the clamor for it never died down, the production of it did. Three years of oyster fritter drought was to follow.
It still is. We served it at the Kennedyville Inn, and when we left there in 2004, while the clamor for it never died down, the production of it did. Three years of oyster fritter drought was to follow.
Fast forward to the winter of 2007, our first at Brooks Tavern. We served over 1000 oyster fritters.
Sure, there are other oyster fritters out there. But none comes close to the one we make at BT. At least, that is what I am told. Ours remains the quintessential Eastern Shore oyster fritter, which has become a staple in Kevin's repertoire, and a must-have on our winter menu.
Well, it's back. Starting tonight. Yum.
Sure, there are other oyster fritters out there. But none comes close to the one we make at BT. At least, that is what I am told. Ours remains the quintessential Eastern Shore oyster fritter, which has become a staple in Kevin's repertoire, and a must-have on our winter menu.
Well, it's back. Starting tonight. Yum.
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