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Serves 6
18 shucked large fresh or quick-frozen oysters
1 egg
3 tablespoons milk
1 teaspoon salt
1/8 teaspoon pepper
1 cup fine dry bread crumbs
1/4 cup melted butter or margarine
6 lemon wedges
Grease a shallow baking pan with margarine or butter. Drain the oysters and dry on paper towels.
Beat the egg with the milk. Add the salt and pepper to the crumbs, then dip each oyster first in the egg mixture then in the crumbs.
Arrange oysters in the baking pan and put a drop or two of butter or margarine on each. Broil for 1 or 2 minutes 2 inches from the source of the heat. Remove the pan, turn the oysters, add more butter or margarine and broil until browned on top. Serve with lemon wedges.
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