| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 20 |
|
Oysters; shucked (20 to 24) |
|
|
Salt and white pepper to taste |
| 1 |
|
Lemon; juice of |
| 1 |
ds |
Worcestershire sauce |
|
|
Flour |
| 5 |
|
Eggs |
| 4 |
tb |
Whipping cream |
| 1 |
oz |
Parmesan cheese; grated |
| 1/4 |
ts |
Garlic; finely chopped |
| 1 |
pn |
Ground nutmeg |
| 1 |
pn |
Paprika |
| 1 |
pn |
Mace |
| 1 |
pn |
Salt |
| 1/8 |
pt |
Vegetable oil |
| 4 |
oz |
Plus 2 tbsps butter |
| 3 |
tb |
Chopped scallions |
| 4 |
|
Lemons; cut in wedges |
INSTRUCTIONS
If using fresh oysters, shuck and discard shells.
Season with salt and pepper to taste.
Sprinkle with lemon juice and Worcestershire sauce, dredge in flour.
Mix eggs, cream, Parmesan cheese, garlic, nutmeg, paprika, mace, salt.
Coat oyster meat in batter created by 4.
Fry oysters, in 2 tbsps butter and oil for 3 - 4 minutes per side.
Remove when golden brown, drain on paper towel, set aside, keep warm.
Melt butter in a skillet.
Add scallions to skillet, stir to coat with butter, pour over oysters.
Garnish with lemon wedges.
Converted by MC_Buster.
NOTES : If you don't care for raw oysters, this is a delicious way to enjoy
the taste. Pan-frying has been descrlbed as the Curse of Scotland because
for so many years city-dwellers fried everything, but the change towards
healthier eating doesn't mean that all pan-fried dishes should be abandoned
~ especially not pan-fried oysters!
Converted by MM_Buster v2.0l.
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