2-4 very lg. oysters per person
Flour seasoned with salt and pepper
2 oz. bread crumbs
1 egg, well beaten
2 oz. butter
1 oz. olive or corn oil

Simmer the oysters in their liquor for 2 or 3 minutes. Drain. Dip first in the seasoned flour and then in egg and bread crumbs. Have the butter and oil smoking hot (the oil crisps the outsides and prevents the butter from darkening.) Drop in the oysters and brown quickly.