|Tepid water||1⁄4 Pint|
|Salad oil/2 egg whites||1 Tablespoon|
|Fat||2 Cup (32 tbs) (For Frying)|
Make a batter by stirring the water and salad oil gradually into the flour; when perfectly smooth add a pinch of salt and lastly the stiffly-whisked egg whites.
Beard the oysters, dip them in the batter and fry in hot fat until golden brown.