2 (8- or 10-oz.) jars or 20 freshly shucked oysters Salt and pepper
1/2 cup all-purpose flour
3/4 cup fine cracker crumbs or dry breadcrumbs
2 eggs
2 tablespoons milk
1/4 C olive oil
Serve with lemon wedges if desired
Directions
Drain oysters; pat dry with paper towels.
Sprinkle with salt and pepper.
Combine flour and crumbs in a shallow bowl.
In another shallow bowl, beat together eggs and milk.
Dip seasoned oysters in crumb mixture.
Dip in egg mixture, then in crumb mixture again, coating thoroughly.
Combine flour and crumbs in a shallow bowl.
In another shallow bowl, beat together eggs and milk.
Dip seasoned oysters in crumb mixture.
Dip in egg mixture, then in crumb mixture again, coating thoroughly.
1/4 C olive oil in a large skillet.
Add coated oysters; pan-fry until lightly browned on one side.
Using a spatula or tongs, carefully turn and brown other side.
Do not overcook.
Wishing all a Blessed Good Friday!
On this Good Friday may we never forget the true meaning - ''For when He was on the cross, I was on His mind.''
Add coated oysters; pan-fry until lightly browned on one side.
Using a spatula or tongs, carefully turn and brown other side.
Do not overcook.
Wishing all a Blessed Good Friday!
On this Good Friday may we never forget the true meaning - ''For when He was on the cross, I was on His mind.''
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