Fried oysters — XML source

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Created with the Trillium University / FJD1 Recipe Writer -->

<recipe>
  <title>Fried oysters</title>
  <cook>F. Davies</cook>
  <category>Shellfish</category>
  <description>Breaded pan fried oysters</description>
  <prep_time>30 min.</prep_time>
  <illustration href="" />
  <ingredients>
    <item>Shelled oysters, small</item>
    <item>Ritz crackers</item>
    <item>Egg(s) beaten</item>
    <item>Salt and peper, spices such as dill, garlic, onion powder, to taste.</item>
  </ingredients>
  <directions>
    <step>Dip shelled oysters in egg then in crushed Ritz crackers.</step>
    <step>Fry in olive oil, turning when golden brown.</step>
  </directions>
  <yield></yield>
  <comment>A pint of oysters requires one egg and half a tube of crackers.
Smaller oysters are preferred as bite size is ideal.

Serve with lemon wedges or juice, tarter and cocktail sauces.</comment>
</recipe>