Categories: Entree
Ingredients
- 18 shucked, large, fresh oysters or 24 medium oysters
- 1/2 cup flour
- 2 eggs, slightly beaten
- 4 tablespoons milk
- 1 cup fine dry bread crumbs
- 1 teaspoon salt
- fat for deep frying
Directions
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Set the frying kettle on a warm part of the range. Fill it half full of fat or shortening and let it slowly heat to 375, or hot enough to brown a 1 inch cube of bread in 40 seconds to 1 minute. Drain the oysters, dip them first in the flour, then in the eggs beaten with the milk, then in the crumbs mixed with the salt. Fry, about 6 at a time in deep fat 2 to 3 minutes, or until golden brown. Drain on paper towels. Serve with ketchup or tartare sauce.