Instructions: TEMPERATURE: 375 F. DEEP FAT

1. DREDGE OYSTERS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.

2. RECONSTITUTE MILK; ADD EGGS

3. DIP FLOURED OYSTERS IN MILK AND EGG MIXTURE, DRAIN.

4. DREDGE OYSTERS IN CRACKER CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.

5. FRY ABOUT 5 MINUTES OR UNTIL LIGHTLY BROWNED.

6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE:

1. IN STEP 1, OTHER TYPES OF OYSTERS MAY BE USED. SEE GUIDELINES FOR USING OYSTERS (RECIPE NO. L-G-1.

NOTE:

2. IN STEP 1, 24 LB OYSTERS A.P. WILL YIELD 14 LB OYSTER E.P.

NOTE:

3. IN STEP 3, 10 OZ (2 1/2 CUPS) DHEYDRATED EGG MIX COMBINED WITH 3 CUPS WATER MAY BE USED. SEE RECIPE NO. A-8.

NOTE:

4. IN STEP 4, 5 LB (1 GAL) DRY BREAD CRUMBS OR 5 LB (13 3/4 CUPS) CORNMEAL MAY BE USED FOR CRACKER CRUMBS.

SERVING SIZE: 6 OYSTERS

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