Barbequed Oysters From Southern Living Holiday Dinners 1982

1 egg 2 tablespoons milk 1 (12-ounce) can fresh Select oysters, drained 1/2 cup all-purpose flour 1 cup cracker crumbs 1/2 cup chopped onion 1 tablespoon butter 1/2 cup apple juice 1 cup catsup 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 2 tablespoons vinegar 2 tablespoons prepared mustard 1 to 2 teaspoons liquid smoke Vegetable oil

Combine egg and milk in a small bowl; mix well. Dredge each oyster in flour, dip in egg mixture, and coat with cracker crumbs. Set aside. Saute onion in butter in a large skillet until tender. Add next 7 ingredients, and mix well. Bring mixture to a boil. reduce heat and simmer, uncovered, 10 minutes, stirring frequently. Heat 1 inch of oil to 350�. Fry oysters in oil until golden brown; drain on paper towels. Place oysters in sauce and simmer, uncovered 5 minutes, turning once. Serve immediately. Yield: About 6 appetizer servings.

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