Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the
greatest number of persons. However, unless care is taken in frying
the oysters, they are likely to
be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot
enough to brown a 1-inch cube of bread a golden brown in 40 seconds.
24 large oysters
1/4 c. milk
Fine cracker crumbs
Thoroughly dry the oysters by laying them on one end of a soft cloth and patting them with the
other. Beat the egg and add the milk to it. Dip the oysters into the cracker crumbs, then into the egg-and-milk
mixture, and again into the crumbs. Fry in deep fat until brown. Remove from the fat, drain well, and place on
oiled paper. Sprinkle with salt and pepper and serve hot.
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