Boned Oysters

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". ********************************************************************* 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