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Serves 6


  • 2 cups shucked oysters
    2 eggs
    1 tablespoon milk
    2 cups fresh bread crumbs
    1/2 teaspoon dried tarragon
    1 teaspoon chopped chives
    1 teaspoon chopped parsley
    1/4 teaspoon salt
    1/8 teaspoon ground white pepper
    6 lemon wedges


  • Pat the oysters dry. Beat the eggs and milk. Combine the bread crumbs, tarragon, chives and parsley. Dip the oysters in the beaten egg mixture.
    Coat with bread crumbs and deep fry for 3 to 4 minutes until golden brown and crisp. Drain and serve hot with lemon wedges.
Fried oysters

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