Title: Fried Oysters
Categories: Entree Seafood Southern
Yield: 6 Servings

36	lg	Oysters
		Salt
		Pepper
2	c	Cracker crumbs; crushed fine
2		Eggs; beaten
		Shortening

Drain oysters and press between absorbent paper. Season oysters with salt and pepper. Dip in cracker crumbs, then beaten eggs, and then cracker crumbs again. Fry in shortening until golden brown.

SOURCE: Southern Living Magazine, December, 1972. Typed for you by Nancy Coleman.

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