BONED OYSTERS

      Title: BONED OYSTERS
  Categories: Greek, Seafood
       Yield: 1 Servings
  
            Karen Mintzias
      12    Oysters, fresh or frozen
       1 c  Flour
     1/2 c  Oil
            Salt and pepper; to taste
  
   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".
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   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.
   
   Source: Chares of Mytilene, Lesbos (an historian of the third
   century) The Complete Greek Cookbook, by Theresa Karas Yianilos
   
   Typed for you by Karen Mintzias
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