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Add a photoRaciónes: 12
Ingredientes
- 2 3/4 c. WATER, Hot
- 14 lb OYSTER 7-81/2 LB CN
- 20 x Large eggs SHELL
- 1/2 c. Lowfat milk, DRY NON-FAT L HEAT
- 5 1/2 lb FLOUR GEN PURPOSE 10LB
- 4 lb FLOUR GEN PURPOSE 10LB
- 1 tsp PEPPER BLACK 1 LB CN
- 4 2/3 Tbsp. SALT TABLE 5LB
Direcciones
- TEMPERATURE: 375 F. DEEP FAT
- 1. DREDGE OYSTERS IN Mix OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
- 2. RECONSTITUTE Lowfat milk; Add in Large eggs
- 3. DIP FLOURED OYSTERS IN Lowfat milk AND EGG Mix, DRAIN.
- 4. DREDGE OYSTERS IN CRACKER CRUMBS Till WELL COATED; SHAKE OFF EXCESS.
- 5. FRY ABOUT 5 Min Or possibly Till LIGHTLY BROWNED.
- 6. DRAIN WELL IN BASKET Or possibly 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 Ounce (2 1/2 C.) DHEYDRATED EGG MIX COMBINED WITH 3 C. WATER MAY BE USED. SEE RECIPE NO. A-8.
- NOTE:
- 4. IN STEP 4, 5 LB (1 GAL) DRY BREAD CRUMBS Or possibly 5 LB (13 3/4 C.) CORNMEAL MAY BE USED FOR CRACKER CRUMBS.
- SERVING SIZE: 6 OYSTERS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1042g | |
| Recipe makes 12 servings | |
| Calories 1741 | |
| Calories from Fat 178 | 10% |
| Total Fat 19.99g | 25% |
| Saturated Fat 5.52g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 480mg | 160% |
| Sodium 3784mg | 158% |
| Potassium 1168mg | 33% |
| Total Carbs 304.54g | 81% |
| Dietary Fiber 9.7g | 32% |
| Sugars 2.13g | 1% |
| Protein 75.41g | 121% |
