Boned Oysters

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Title: Boned Oysters
Yield: 1 Servings
Categories: Greek, Seafood


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".
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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

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