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- 1 pint standard oysters, drained
- ¾ cup flour
- 1 cup evaporated milk
- 1 teaspoon baking powder
- salt and pepper to taste
- vegetable oil to fill a frying pan ¼ inch deep
Combine flour, baking powder, salt and pepper. Stir milk into mixture to make a thin batter. Add the oysters without liquor to the batter and stir.
Heat the oil in the frying pan. When the oil is hot, spoon the oysters individually with generous amounts of the batter into the hot oil. Make each dollop about the size of a half dollar. Fry the oysters on both sides until golden.
Yield: 30 to 40.