1 qt. oysters, shucked
3/4 c. yellow corn meal
3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Dash cayenne pepper
2 eggs
1 c. milk
Vegetable oil
Lemon wedges
Tartar sauce

Drain oysters, reserving 2 tablespoons oyster liquid for other use. Combine cornmeal, flour, baking powder, salt and cayenne pepper in large bowl. Beat eggs and milk in small bowl. Stir into cornmeal mixture. Stir in oysters and 2 tablespoons oyster liquid. Pour 1/4" oil into large skillet; heat over medium high heat. Spoon 6 fritters, using 1 oyster and about 1 rounded tablespoon batter each, into oil. Fry, turning once, until golden brown on both sides, about 3 minutes. Remove to paper towel lined plate; keep warm. Repeat with remaining oysters and batter. Serve fritters with lemon wedges and tartar sauce.