Fried Oysters

Take the oysters out of the liquor with the lingers removing all bits of shell, and dry between soft cloths; season with salt and pepper, dip in flour, then in slightly beaten egg diluted with a
tablespoonful of cold water, then in finely rolled cracker or bread crumbs or corn meal. Dip this twice. Fry in deep, hot fat, and dip out when a rich brown (which should be very soon), and lay on light brown paper to drain. Serve immediately.