Note 181 — INDEX
Reading edition
No. 181. Oysters, to Fry in Crumbs.—Medium sized oysters are the best for this purpose. Season with salt and pepper and let them stand a few minutes, then roll in cracker or bread crumbs, dip in egg beaten up in milk and roll again in crumbs, fry quickly in hot fat; drain on paper as fast as taken up. Serve hot, garnished with slices of lemon. Have them as free from grease as possible.