Recipe - Fried Oysters

2 Three fourths cup WATER; WARM
14 pound OYSTER 78One half LB CN
20 EGGS SHELL
One half cup MILK; DRY NONFAT L HEAT
5 One half pound FLOUR GEN PURPOSE 10LB
4 pound FLOUR GEN PURPOSE 10LB
1 teaspoon PEPPER BLACK 1 LB CN
4 2/3 tablespoon SALT TABLE 5LB

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. LG1.

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 One half CUPS) DHEYDRATED EGG MIX COMBINED WITH 3
CUPS WATER MAY BE USED. SEE RECIPE NO. A8.

NOTE: 4. IN STEP 4, 5 LB (1 GAL) DRY BREAD CRUMBS OR 5 LB (13 Three fourths 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.