Pan-fried oysters

Yield: 4 servings

Measure Ingredient
20 Oysters; shucked (20 to 24)
Salt and white pepper to taste
1 Lemon; juice of
1 dash Worcestershire sauce
Flour
5 Eggs
4 tablespoons Whipping cream
1 ounce Parmesan cheese; grated
¼ teaspoon Garlic; finely chopped
1 pinch Ground nutmeg
1 pinch Paprika
1 pinch Mace
1 pinch Salt
⅛ pint Vegetable oil
4 ounces Plus 2 tbsps butter
3 tablespoons Chopped scallions
4 Lemons; cut in wedges

If using fresh oysters, shuck and discard shells.

Season with salt and pepper to taste.

Sprinkle with lemon juice and Worcestershire sauce, dredge in flour.

Mix eggs, cream, Parmesan cheese, garlic, nutmeg, paprika, mace, salt.

Coat oyster meat in batter created by 4.

Fry oysters, in 2 tbsps butter and oil for 3 - 4 minutes per side.

Remove when golden brown, drain on paper towel, set aside, keep warm.

Melt butter in a skillet.

Add scallions to skillet, stir to coat with butter, pour over oysters.

Garnish with lemon wedges.

Converted by MC_Buster.

NOTES : If you don't care for raw oysters, this is a delicious way to enjoy the taste. Pan-frying has been descrlbed as the Curse of Scotland because for so many years city-dwellers fried everything, but the change towards healthier eating doesn't mean that all pan-fried dishes should be abandoned ~ especially not pan-fried oysters! Converted by MM_Buster v2.0l.

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