Fried Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Drain the oysters, allowing about six or eight to each person to be served. Salt and pepper and then roll the Oysters in bread crumbs, grated very fine. Drop in the frying pan of boiling lard, havi...
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Ingredients
- 6 or 8 Oysters to Each Person
- Salt
- Pepper
- Freshly Grated Bread Crumbs
- Parsley to Garnish
- Boiling Lard
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