|Flour||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
|Egg||1 , beaten|
|Beer||1⁄2 Cup (8 tbs)|
|Oysters||24 , shucked|
|Vegetable shortening/Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Sift 1/2 cup of the flour and the salt into a mixing bowl.
With a wooden spoon stir in the butter and the egg.
Then pour in the beer gradually and mix only until the batter is fairly smooth.
Let the batter rest at room temperature for about an hour.
When you are ready to fry the oysters, beat the egg white with a rotary beater or whisk until it is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl.
Gently fold the beaten egg white into the batter and continue to fold until no streaks of white remain.
In a deep-fat fryer, heat the shortening or oil until it registers 375° on a deep-frying thermometer.
The fat should be at least 3 inches deep.
Dip the oysters in the remaining 1/2 cup of flour, shake off any excess and then dip in the batter.
Let the excess batter drain off, then fry the oysters, 5 or 6 at a time, for 3 to 4 minutes until they are puffed and golden brown.
Drain on paper towels and keep the fritters warm in a 200° oven until all the oysters have been fried.