18 large, fresh oysters, shucked
1/2 cup flour
2 eggs
4 tablespoons milk
1 cup fine dry bread crumbs
1 teaspoon salt
Shortening or cooking oil for deep frying

In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375° F.

Beat the eggs and milk in a shallow bowl. Combine bread crumbs and salt in another shallow bowl. In a third bowl, place the 1/2 cup of flour.

Drain the oysters, dip them first in the flour, then in the milk/egg mix, then in the bread crumb mixture.

Fry, about 6 at a time, in deep, hot fat 2 or 3 minutes, or until golden brown. Drain on paper towels. Serve with Tartar Sauce.

1 pint shucked Florida oysters ½ teaspoon salt
3 tablespoons Florida milk ¼ teaspoon pepper
½ cup all-purpose flour oil for pan frying
½ cup dry bread crumbs
or cracker crumbs



Drain oysters and remove any remaining shell pieces. In small bowl or pie plate combine flour, bread or cracker crumbs, salt and pepper. In a heavy skillet heat ¼ inch oil until hot but not smoking. Add milk to oysters and stir. Individually, coat oysters with flour mixture and drop into hot oil. Fry for 2 to 3 minutes on each side or until browned. Place on absorbent paper to drain.