Use large oysters, 4-6 per serving. Drain and dry oysters, dip in flour seasoned with salt and paprika, then in egg and in cornmeal or dry crumbs. Fry in deep fat until buff-colored. Serve at once with lemon and catsup.
Archive for August, 2006
Use 24 oysters and 2 slices bacon. Drain and dry oysters, dip in tomato catsup then in crumbs. Place in a shallow oiled baking dish. Sprinkle with bacon finely chopped. Bake in hot oven till brown, about 6 minutes. Serve with lemon.
