Recipe#6681

Title: BONED OYSTERS

  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

  12                    Oysters, fresh or frozen
   1       c            Flour
     1/2   c            Oil
                        Salt and pepper -- to taste
  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".
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  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.