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FareShare Gazette Recipes -- September 2007 - D's


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Double-Dipped, Fried Oysters by Art

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* Exported from MasterCook *

Double-Dipped, Fried Oysters by Art

Recipe By :Art Guyer 
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint oysters, standard or select
1 cup flour
2 egg -- beaten
1 cup cracker meal -- seasoned
to taste Old Bay Seasonings
to taste black pepper
to taste cayenne pepper
oil to fry in

Preparation is everything for this seafood favorite. The amounts of 
the ingredients vary depending on how many and the size of the 
oysters you are preparing. Check the oysters for bits of shells and 
separate from their liquid. Mix the beaten eggs and the oyster 
liquid in even parts and place in a small bowl. Put the flour on a 
dinner plate or pie tin. Season the cracker meal to taste and put 
it in a separate plate or pie tin. 

Spread paper towels out on your counter or table top and put oysters 
on a portion of them. Pick up oysters one at a time and dredge in 
flour, dip into the egg mixture, and then roll in the cracker meal. 
Put the prepared oyster on dry paper towels and continue until all 
oysters have been through this process. Let stand for about 5 
minutes. Omitting the flour, repeat the egg and cracker crumb 
process, putting the oysters back on paper towels. After five 
minutes, turn the oysters on to dry paper towels again. One more 
time go through just the cracker crumb process and return to paper 
towels. The object is to end up with breaded oysters that are 
fairly dry on the outside. Some times I repeat this last step 
again if I think necessary.

Heat about 1/8 to 1/4 inch of oil in a large frying pan. When a 
drop of water sizzles in the pan, carefully lay the oysters into 
the oil one at a time. As the oysters turn brown around the edges, 
turn and finish cooking. 


Heat oil in your deep fryer as directed by the manufacture. 
Place oysters in basket, one layer at a time. 

Frying oysters only takes a matter of a couple minutes. Remove 
oysters when they are browned to your likening and place on paper 
towels to drain some of the oil; put on a dish in the oven on 
warm. Continue until all oysters are done. 

Serving Ideas : Serve as hot as possible with a good, spicy 
cocktail sauce, or just throw some catsup and horseradish sauce 
together and enjoy.

NOTES : If you use fresh oysters for this, reserve the liquid 
as you shuck them. 

Preparing the oysters is not a quick job, but the frying is. 
Before beginning to fry, make certain everything else is ready 
to put on the table. 

Formatted in MasterCook By Art

Contributed to the FareShare Gazette by Art; September 29, 2007

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 261 Calories; 3g Fat (11.6% calories from 
fat); 9g Protein; 47g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 44mg 
Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

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