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Name: Fried Oysters
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 5 1/2 lb All Purpose Flour; 20 Eggs SHELL; 1 ts PEPPER BLACK 1 LB CN; 4 lb All Purpose Flour; 1/2 c MILK; DRY NON-FAT L HEAT; 4 2/3 tb Salt; 2 3/4 c WATER; WARM; 14 lb OYSTER 7-81/2 LB CN

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INGREDIENTS

5 1/2 lb All Purpose Flour
20 Eggs ; SHELL
1 ts PEPPER BLACK ; 1 LB CN
4 lb All Purpose Flour
1/2 c MILK; DRY NON-FAT L HEAT
4 2/3 tb Salt
2 3/4 c WATER; WARM
14 lb OYSTER ; 7-81/2 LB CN

Servings

INSTRUCTIONS

TEMPERATURE: 375 F. DEEP FAT 1. DREDGE OYSTERS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. 2. RECONSTITUTE MILK; ADD EGGS 3. DIP FLOURED OYSTERS IN MILK AND EGG MIXTURE, DRAIN. 4. DREDGE OYSTERS IN CRACKER CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS. 5. FRY ABOUT 5 MINUTES OR UNTIL LIGHTLY BROWNED. 6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: 1. IN STEP 1, OTHER TYPES OF OYSTERS MAY BE USED. SEE GUIDELINES FOR USING OYSTERS (RECIPE NO. L-G-1. NOTE: 2. IN STEP 1, 24 LB OYSTERS A.P. WILL YIELD 14 LB OYSTER E.P. NOTE: 3. IN STEP 3, 10 OZ (2 1/2 CUPS) DHEYDRATED EGG MIX COMBINED WITH 3 CUPS WATER MAY BE USED. SEE RECIPE NO. A-8. NOTE: 4. IN STEP 4, 5 LB (1 GAL) DRY BREAD CRUMBS OR 5 LB (13 3/4 CUPS) CORNMEAL MAY BE USED FOR CRACKER CRUMBS. Recipe Number: L12600 SERVING SIZE: 6 OYSTERS From the (actually used today!). Downloaded from G Internet, G Internet.

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Fried Oysters

5 1/2 lb All Purpose Flour
20 Eggs SHELL
1 ts PEPPER BLACK 1 LB CN
4 lb All Purpose Flour
1/2 c MILK; DRY NON-FAT L HEAT
4 2/3 tb Salt
2 3/4 c WATER; WARM
14 lb OYSTER 7-81/2 LB CN

TEMPERATURE:  375 F. DEEP FAT    1.  DREDGE OYSTERS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.    2.  RECONSTITUTE MILK; ADD EGGS    3.  DIP FLOURED OYSTERS IN MILK AND EGG MIXTURE, DRAIN.    4.  DREDGE OYSTERS IN CRACKER CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.    5.  FRY ABOUT 5 MINUTES OR UNTIL LIGHTLY BROWNED.    6.  DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.    NOTE:  1.  IN STEP 1, OTHER TYPES OF OYSTERS MAY BE USED. SEE GUIDELINES  FOR  USING OYSTERS (RECIPE NO. L-G-1.    NOTE:  2.  IN STEP 1, 24 LB OYSTERS A.P. WILL YIELD 14 LB OYSTER E.P.    NOTE:  3.  IN STEP 3, 10 OZ (2 1/2 CUPS) DHEYDRATED EGG MIX COMBINED WITH 3  CUPS WATER MAY BE USED. SEE RECIPE NO. A-8.    NOTE:  4.  IN STEP 4, 5 LB (1 GAL) DRY BREAD CRUMBS OR 5 LB (13 3/4 CUPS)  CORNMEAL MAY BE USED FOR CRACKER CRUMBS.    Recipe Number: L12600    SERVING SIZE: 6 OYSTERS    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 100

Calories: 219
Calories from Fat: 26 (12%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.9g
Cholesterol 70.6mg		22 %
Sodium 150.4mg		5 %
Potassium 187.9mg		5 %
Total Carbohydrate 36.8g		11 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 35.2g
Protein 10.4g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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