*smoke fried oysters

4 servings

Quantity 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.

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