Instructions: Drain oysters and pick out any pieces of shell. Dredge in flour, dip in eggs which have been mixed with water and then in crumbs. This may be done up to an hour in advance of cooking. Heat butter in skillet with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm. Add lemon juice, Worcestershire, Tabasco, wine and salt. Heat juices over oysters. Sprinkle with parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.