Boned Oysters

Title:
Boned Oysters

Yield:
1 Servings

Categories:
Greek,
Seafood




Ingredients:





          Karen Mintzias


    12    Oysters, fresh or frozen


     1 c  Flour


   1/2 c  Oil


          Salt and pepper; to taste






 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.


 


 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini