Cooking For 1967 Ways With Oysters

Press, Volume CVI, Issue 31321, 17 March 1967, Page 2

Cooking For 1967 Ways With Oysters

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CELIA TIMMS)

The flavour of oysters blends well in many dishes for the Lenten season. Here oysters are teamed with sweetcorn and with baked hapuka or cod steaks. Both recipes are easily prepared. COD STEAKS, OYSTERS You Wil! Need: Fish steaks (about an inch thick) as required. 4 or more oysters for each fish steak. Butter. Salt. Paprika. Breadcrumbs (dried). 1 Teaspoon vinegar. i Cup butter.

Method: Place fish steak? on a greased baking dish and dot lightly with butter and sprinkle with salt and paprika. Dry oysters, dip each ii beaten egg, then toss in seasoned breadcrumbs. Arrange oysters on top of fish and bake in a moderate oven (350 degrees Fahrenheit) until fish is tender, about 20 minutes. Brown lightly the i cup of butter and the vinegar and pour this over the fish Immediately before serving. Garnish with parsley and lemon wedges. OYSTER AND CORN FRITTERS

This recipe for Oyster and Corn Fritters makes about 12 patties. You Will Need: 1 Cup whole kernel corn (cooked). 1| Dozen oysters. Pepper. Salt. Nutmeg. 2 Eggs. , i Cup flour. 1 Teaspoon baking powder. Cooking oil. Method: Sift flour with salt, pepper and baking powder and a pinch of nutmeg. Boat eggs well and gradually add dry ingredients, then the drained corn and the drained chopped oysters, Heat oil to blue haze stage to a depth of about an inch, and cooking not more than three fritters at a time, drop the mixture by teaspoonfuls into the oil. Fry until golden coloured, then drain well on absorbent paper. Garnish with parsley and lemon wedges, and sprinkle lightly with paprika.