- 2 (12-ounce) containers Select oysters, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs, lightly beaten
- 3 cups soft breadcrumbs
- 1/2 cup butter
How to Make It
Rinse oysters thoroughly in cold water; pat dry, and sprinkle with salt and pepper. Dip oysters in egg, and dredge in breadcrumbs. Repeat dipping and dredging procedure to coat oysters well.
Melt butter in a skillet over medium heat; add oysters and cook until golden brown, turning once. Drain well on paper towels. Serve hot.