Fried Oysters

• 1 c. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne pepper
• 3 whole eggs
• 1 Tbsp. milk
• 3 c. fresh bread crumbs or very fine matzoh cracker crumbs, ground in a food processor
• 2 to 3 doz. oysters, shucked, drained and dried on paper towels
• 8 Tbsp. butter (1 stick)
• 1/4 c. vegetable oil

1. Season flour with salt, black pepper and cayenne and put in shallow pan.
2. Whisk eggs with milk in a small bowl and put 1 cup of crumbs in a second shallow pan.
3. Dust each oyster with flour, dip in the beaten egg and then in crumbs, coating completely.
4. (Add fresh crumbs, as needed.
5. If you put them in the pan all at once, they will get damp and won't coat the oysters.)
6. Refrigerate 1 hour to set.
7. Place a skillet over medium-high heat.
8. Add half the butter and oil and heat until melted and hot, but not smoking.
9. Add oysters a few at a time and saute until golden brown on both sides. Place on paper towels to drain and sprinkle with more salt.
10. Repeat until done, adding butter and oil as needed.

flour, salt, freshly ground black pepper, cayenne pepper, eggs, milk, bread crumbs, oysters, butter, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143080 (may not work)