Categories: Entree

Ingredients

• 18 large or 24 medium fresh, canned or quick frozen oysters
• 1/2 cup flour
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 eggs, slightly beaten
• 1/2 cup butter or margarine
• 6 lemon wedges

Directions

1. t the oven to 425. Rub a large shallow baking pan or dish with butter or margarine. Drain the oysters, dry them, roll in the flour mixed with the salt and pepper. Then dip them in the egg and roll in the flour again. Arrange the oysters 1 layer deep in the baking dish. Pour the butter or margarine over each oyster. Bake 10 to 15 minutes or until the oysters are lightly browned. Baste twice with the melted butter or margarine during the baking. Serve with lemon wedges.

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