1 c. self-rising cornmeal
1 c. self-rising flour
1/4 tsp. red pepper (optional)
2 eggs
2 tbsp. milk
2 (12 oz.) containers fresh select oysters, drained
Vegetable oil

Combine cornmeal, flour and pepper, stirring well. Combine eggs and milk, beating well with a fork. Dip oysters in egg mixture and dredge in flour mixture. Pour oil to depth of 2 to 3 inches in Dutch oven. Heat to 375 degrees, fry oysters in oil until golden, turning once, drain on paper towels. 6 servings.