1 pint shucked large oysters, cleaned and dried
2 eggs
¼ cup cream
2 cups fine bread crumbs or cracker crumbs
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
Vegetable oil, to fry
Take the cleaned oysters, place them on a clean towel, and dry them.
Beat the eggs and cream together, and place in a shallow bowl.
Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate.
With a fork, dip each oyster individually in the egg, then in the crumbs. With the back of a spoon, pat the crumbs to adhere them to the oysters.
Heat the oil in a frying pan—the amount of oil will vary with the cooking method used.
Deep fry, pan fry, or sauté the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly until light brown on both sides; 1 or 2 minutes a side should be enough.
2 minutes
Serve hot.