1 Doz. large oysters
seasoned flour
beaten egg
soft bread crumbs
frying fat
tartar sauce
Pick over the oysters carefully, pat dry in a soft cloth, then roll in seasoned flour (flour to which a little salt and pepper have been added). Dip in beaten egg, then in crumbs. This dipping may be repeated a second time if desired and all loose crumbs should be shaken off. Fry golden brown in deep hot fat (375 degrees) using a frying basket and frying not more than 4 oysters at a time. Drain on soft crumpled paper toweling and serve with tartar sauce.
Serves four.
For Philadelphia Fried Oysters:
Dip first into mayonnaise, then into crumbs after which dip them in beaten egg and crumbs and fry them in hot deep fat.