Boned Oysters Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
12: Oysters, fresh or frozen
1 cup: Flour,
1/2 cup: Oil,
Salt and 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".
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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.
Source: Chares of Mytilene, Lesbos (an historian of the third
century) The Complete Greek Cookbook, by Theresa Karas Yianilos
Typed for you by Karen Mintzias
Source from luhu.jp
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.
Source: Chares of Mytilene, Lesbos (an historian of the third
century) The Complete Greek Cookbook, by Theresa Karas Yianilos
Typed for you by Karen Mintzias
Source from luhu.jp