Boned Oysters
By: Barnaby Dorfman
Published: Tuesday, December 15, 2009 - 3:55pm

Ingredients




12 Oysters, fresh or frozen
1 cup Flour
1/2 cup Oil
Salt and pepper, to taste

Preparation

1 Use only the large Asiatic oysters caught in the Indian Ocean, Black Sea, or the Persian and Arabian gulfs. 2 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". 3 Drain oysters. Roll in flour. Heat oil until hot in a large frying pan. 4 Fry oysters on medium-high heat for 5 minutes turning over once. Sprinkle with seasonings and serve.

About


Source: Third century author Chares of Mytilene, Lesbos.