Recipe(tried): Harry Hamblet's Golden Fried Oysters

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HARRY HAMBLET'S GOLDEN FRIED OYSTERS
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BUTTER
3 EGGS
3 TABLESPOONS HEAVY CREAM (WHIPPING CREAM)
1 POUND OYSTERS (FRESH)
FLOUR
FRESHLY ROLLED COARSE CRACKER CRUMBS
SALT & PEPPER

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MELT PLENTY OF BUTTER IN A HEAVY 10-12-INCH SKILLET.

(IF YOU WISH TO BE 'SAFE' YOU MAY WISH TO ADD PART OIL TO THE BUTTER,K SO AS TO BE CERTAIN THERE WILL BE NO BURNING OF THE BUTTER.)

BEAT THE EGGS LIGHTLY AND COMBINE WITH THE CREAM.

DUST THE OYSTERS LIGHTLY WITH FLOUR, DIP IN THE EGG MIXTURE AND THEN ROLL IN THE CRACKER CRUMBS.
(THE CRUMBS OF REGULAR SALTINES (SODA CRACKERS) ARE THE BEST BY FAR.)

LET THE DIPPED/CRUMBED OYSTERS STAND FOR A FEW MINUTES BEFORE COOKING.

COOK QUICKLY, (ABOUT 5 MIN.) JUST LONG ENOUGH TO BROWN THE OYSTERS NICELY ON BOTH SIDES.

SALT AND PEPPER TO TASTE WHEN THEY ARE BROWNED AND SERVE ON A VERY HOT PLATTER, WITH LEMON WEDGES, AND COLE SLAW.

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This recipe is simple, but good.