Rolled Oyster

Rolled oyster is a traditional dish originating from and around Louisville, Kentucky. It consists of three raw oysters that are dipped in pastinga batter (eggs, cornmeal, and milk), rolled in cracker crumbs, then deep-fried to crispy perfection.

As the exterior seals and becomes golden brown, the oysters inside get steamed and burst, while the oyster juices give the breading an oyster-like flavor. It is believed that this dish was first served in 1884 by Italian immigrant Phillip Mazzoni in his tavern on Third and Market.