| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Greek, Seafood |
1 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 12 |
|
Oysters, fresh or frozen |
| 1 |
c |
Flour |
| 1/2 |
c |
Oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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
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