1 pint standard oysters, drained
3/4 cup self-rising flour or pancake mix
1 teaspoon baking powder
salt and pepper to taste
1/2 cup evaporated milk
vegetable oil, enough to fill frying pan 1 – 1 1/2 inch deep
Combine flour, baking powder, salt, and pepper. Stir milk into mixture to make a batter. Add oysters without liquor to the batter and coat thoroughly. Remove individual oysters with a fork and drop into hot oil in frying pan. (The oil is ready when a drop of water spatters upon contact with it.) Oysters will puff a few seconds after hitting the hot oil. Fry the puffs on both sides until golden. Yield: 30 to 40.