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Receta Fried Oysters (Canned)
by Global Cookbook

Fried Oysters (Canned)
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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

  1. TEMPERATURE: 375 F. DEEP FAT
  2. DREDGE OYSTERS IN Mix OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
  3. RECONSTITUTE Lowfat milk; Add in Large eggs
  4. DIP FLOURED OYSTERS IN Lowfat milk AND EGG Mix, DRAIN.
  5. DREDGE OYSTERS IN CRACKER CRUMBS Till WELL COATED; SHAKE OFF EXCESS.
  6. FRY ABOUT 5 Min Or possibly Till LIGHTLY BROWNED.
  7. DRAIN WELL IN BASKET Or possibly ON ABSORBENT PAPER.
  8. NOTE:
  9. IN STEP 1, OTHER TYPES OF OYSTERS MAY BE USED. SEE GUIDELINES FOR USING OYSTERS (RECIPE NO. L-G-1.
  10. NOTE:
  11. IN STEP 1, 24 LB OYSTERS A.P. WILL YIELD 14 LB OYSTER E.P.
  12. NOTE:
  13. 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.
  14. NOTE:
  15. 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.
  16. SERVING SIZE: 6 OYSTERS