Method

Drain the oysters of their liquid and then dry them well with paper towels.  Line a tray with paper towels.  Place the cracker crumbs in a shallow bowl.  Melt the shortening in a medium-width but deep skillet or electric frying pan.  The shortening should be 1 1/2 to 2 inches deep, or deep enough so that the oysters are completely submerged.  Dip the oysters one at a time into the egg mixture and then into the crumbs, rolling them around to coat them completely.  Use a slotted spoon to lower them into the hot fat, cooking only 3 or 4 at a time.  Cook for 1 to 1 1/2 minutes, until golden-brown.  Use the slotted spoon to transfer the cooked oysters to the paper towel-lined tray to drain.  Serve immediately with tartar sauce and lemon wedges.

Serves 6 as an appetizer, 4 as a main course

Reprinted with permission from ©Lora Brody The Cape Cod Table, published by The Harvard Common Press   click for book review

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