Instructions: 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".

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.