|Shucked oysters||2 Cup (32 tbs) (500 ml)|
|Seasoned flour||1 Cup (16 tbs) (250 ml)|
|Eggs||2 , beaten|
|Light cream||50 Milliliter|
|Soda crackers||2 Cup (32 tbs), crushed (500 ml)|
|Peanut oil||75 Milliliter (1/3 cup)|
|Lemon juice||1 Teaspoon|
Dredge oysters in flour.
Mix eggs with cream; dip oysters in liquid.
Coat with cracker crumbs.
Heat oil in deep skillet.
When hot, add half of oysters and cook 4 minutes over high heat.
Turn oysters over once.
Using slotted spoon remove cooked oysters and drain on paper towels.
Add remaining oysters to hot oil and repeat.