1 c. flour
1/2 tsp. salt
1 tbsp. melted butter
1 egg, slightly beaten
1/2 c. beer
2 doz. select oysters
Dash of garlic salt (optional)
1 egg white
Oil for deep frying
Lemon wedges, if desired

Sift half of flour with salt and dash of garlic salt into mixing bowl. With wooden spoon stir in butter and egg. Pour in beer gradually and mix only until batter is fairly smooth. Do not over mix. Let batter rest at room temperature 1 hour.

When ready to fry oysters, beat egg white well until stiff enough to form peaks. Gently fold egg white into batter until no streaks of white remain.

In deep fryer, heat oil to 375 degrees. Oil should be at least 3 inches deep. Dip oysters in remaining flour, shake off excess and dip into batter. Let excess batter drain off. Fry oysters 5 or 6 at a time for 3 to 4 minutes or until puffed and golden. Drain on paper towels and keep warm in 200 degree oven until all are fried. Serve immediately with lemon wedges.