Drain oysters, and dry thoroughly between paper towels. Sprinkle with salt and pepper, and roll in cornmeal or fine cracker crumbs. Deep-fry in fat at 365° to 375° until brown. Drain on paper towel.
½ cup cracker crumbs
½ cup butter, melted
1 pint oysters
1 cup fine bread crumbs
salt, pepper, and paprika to taste
Combine ¼ cup cracker crumbs and ¼ cup melted butter in a shallow, greased baking dish. Spread evenly in a thin layer. Cover with half of the oysters, and season to taste. Make a second layer of cracker crumbs and melted butter. Cover with remaining oysters, season, and top with bread crumbs. Moisten with oyster liquor. Bake, uncovered, at 350° for 30 minutes.
Oyster Cocktail Sauce
10 teaspoons oyster liquor
½ cup tomato ketchup
1 teaspoon Worcestershire sauce
1 drop Tabasco sauce
2 lemons, juiced
Salt to taste
Combine ingredients, and refrigerate. Serve chilled. Pour over oysters or on the side.