24 lg. oysters
1 tsp. salt
1/4 c. bread crumbs
1 egg
1/2 tsp. pepper

Clean and drain select oysters. Roll in bread crumbs, season with salt and pepper. Let stand 15 minutes or more, then dip in beaten egg, roll in crumbs again. Let stand again 15 minutes or more in a cool place and fry one minute or until golden brown in deep hot fat. Drain on paper, serve on hot platter and garnish with parsley, sliced pickle or lemon. Serve with French fried potatoes.