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New York City Chefs Daily Recipe for 04/24/2002 : Fried Oysters
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Fried Oysters recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 04/24/2002 : Fried Oysters
"Fried Oysters"
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2 twelve ounce containers oysters with liquor, or about 36 shucked, fresh oysters with liquor
1 1/2 cups dry bread crumbs
1 1/2 cups flour
1/4 cup milk
2 eggs, lightly beaten
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Oil for deep frying
Lemon wedges or tartar sauce

Drain the oysters.  Combine the bread crumbs and flour.  Combine the milk, eggs, salt and pepper.  Roll oysters in the crumb mixture, then in egg mixture and again in the crumb mixture.  Fry, a few at a time, two or three minutes, or until they are golden, in a fry basket, or in oil heated to 350 degrees. Drain on paper towels.  Serve with lemon wedges or tartar sauce.  Yields 6 servings.
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