12 oysters per person

BATTER FOR 2 DOZEN:

1 c. flour
1 c. milk
1 egg
Salt & pepper

Make the batter by beating the egg and adding it to the flour, salt and pepper. Beat in the milk gradually, seeing that the batter is smooth. Use an egg-beater or a whisk to get rid of any lumps. Leave the batter in a cool place for 30 minutes. Open and bread the oysters, then dip them in the batter and fry in deep hot, but not smoking, oil until they are golden brown. Serve hot with lemon wedges and the oyster juice trickled over.