3 eggs
2 tbsp. milk
2 c. bread crumbs
1/2 c. flour
2 dozen shucked oysters
1 tsp. salt
1/2 tsp. pepper
Bacon fat
Lemon wedges

Beat eggs and mix well with milk. Mix bread crumbs and flour. Drain oysters. Dip into mixture of egg and milk, then dip and coat each oyster thoroughly with bread crumb mixture. Season with salt and pepper. Heat bacon fat in skillet. Add oysters when oil is piping hot and fry, turning once to cook other side. Drain on paper before serving. Garnish with lemon wedges.