Directions

1. Preheat the oven to 400 ºF.
2. Drain the shucked oysters well. Sort out any broken bits of shell and discard along with the liquid.
3. Heat the oil in a pan over medium heat, add the breadcrumbs and stir until golden brown, about 10 minutes. Transfer into a bowl or shallow dish and allow to cool.
4. In a small bow, whisk the egg together with the water.
5. Coat the oysters with flour and pat off any excess flour. Working one at a time, dip the oysters in the egg, then gently press into the breadcrumbs, coating both sides. Place on a greased cookie sheet.
6. Bake at 400 ºF for 15 minutes or until golden brown and crispy on the outside.

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