Boned Oysters
Yield
1 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oysters
fresh or frozen |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oysters
fresh or frozen |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian and Arabian gulfs.
Use the delicious white meat only.
Discard the round white bone sometimes discovered inside the shell -- or give it to some Persian.
They seem to prefer these bones to gold; they call them "pearls".
********************************************************************* Drain oysters.
Roll in flour. Heat oil until hot in a large frying pan.
Fry oysters on medium-high heat for 5 minutes turning over once.
Sprinkle with seasonings and serve.
