3 tbsp. butter
3 tbsp. shortening
2 doz. lg. raw oysters, drained
Finely crushed crisp crackers
3/4 to 1 tsp. salt
1/4 tsp. pepper
Snipped parsley or paprika (optional)
Lemon wedges (optional)

Melt butter and shortening in skillet. Roll oysters in cracker crumbs; saute in butter mixture until golden brown, turning once and sprinkle salt and pepper. Serve as is or on buttered toast. Sprinkle with snipped parsley or paprika; garnish with lemon wedges. Makes 4 servings.