Boned Oysters

     12    Oysters, fresh or frozen          1/2 c  Oil
      1 c  Flour                                    Salt and pepper; to taste

  Use only the large Asiatic oysters caught in the Indian Ocean, Black
  Sea, or the Persian and Arabian gulfs.

  Use the delicious white meat only.  Discard the round white bone
  sometimes discovered inside the shell -- or give it to some Persian.
  They seem to prefer these bones to gold; they call them "pearls".

  Drain oysters.  Roll in flour.  Heat oil until hot in a large frying
  pan. Fry oysters on medium-high heat for 5 minutes turning over once.
  Sprinkle with seasonings and serve.