POTATO CRUSTED OYSTERS

• 24 large oysters
• 1 large egg
• 3/4 cup instant mashed potato flakes
• 1/2 cup all-purpose flour
• 4 tbsp. butter

Shuck oysters; remove meat and juices to a bowl, Arrange bottom shells on serving platter. Blot oysters dry with paper towels. * In bowl, beat egg with 1 tbsp. of the reserved oyster juice. Just before cooking, dredge 12 of the oysters in flour, shaking off excess; dip in egg and coat well in potato flakes. In large nonstick skillet, heat 2 tbsp. of the butter over medium-high heat until hot and sizzling. Add oysters and cook, turning once, for about 1 1/2 minutes or until crisp and golden. Transfer to plate lined with paper towels,

Repeat with remaining oysters, wiping skillet clean between batches. Place hot oysters in reserved shells. Serve Immediately, accompanied with lemon wedges. Makes 24 appetizers.