Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 20 ounces | Shucked medium oysters |
| ⅔ cup | All-purpose flour |
| ⅔ cup | Saltine cracker crumbs |
| 1 teaspoon | Black pepper |
| 2 \N | Eggs |
| 2 tablespoons | Dijon mustard |
| \N \N | Vegetable oil |
| 1 \N | Pan alder smoking chips |
| \N \N | Tarter sauce or bottled |
| \N \N | Honey mustard dressing |
Rinse oysters and drop into boiling water. Bring to a boil again and boil for 3 minutes. Rinse again in cold water and smoke for 45 minutes.
While oysters are smoking whisk egg with mustard in a small bowl.
Combine cracker crumbs, pepper and flour in a pie plate.
When the oysters have finished smoking roll them in the flour/cracker mixture and set on a plate. Next dip the oysters in the egg/mustard mixture and roll in the flour/cracker mixture again and return to the plate.
Pour a film of oil into a 12 inch skillet and heat over medium-high heat until a cube of bread is golden in 20 seconds. Add oysters to pan (it's OK to crowd oysters, but don't overlap) and cook until golden on bottom, about 2 minutes. Turn and brown other side, about 2 minutes. Serve with lemon wedges and bottled honey mustard dressing or tarter sauce.
Note: Very good.