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Charlie's Fried Oysters

  Drain the liquid from the oysters, reserving 1/4 cup to mix with the egg. Check each oyster for shells. Pat the oysters dry and roll in a mixture of crumbs, dry mustard, salt and pepper. Dip them in the egg and oyster liquid and roll in crumbs again. The breading sticks to the oyster better if they are chilled for at least 30 minutes before frying. Pan fry or deep fry until golden brown, not more than 5 minutes. 24 large oysters
1/4 c. oyster liquid
1/2 c. fresh bread crumbs
1/2 c. crushed cracker crumbs
1/2 t. dry mustard
1/2 t. pepper
1 egg, lightly beaten

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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