- 1 cup flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 egg
- 1 cup milk
- 1 quart of shucked oyster, and their liquor
- vegetable oil
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy.
In a second, larger bowl, mix the flour, baking powder, salt and pepper.
Add in the egg mixture and mix until you have a smooth batter.
Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot.
Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes.
Remove and drain.
Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.