Ingredients:

4 packages 8oz Goose Point Oysters
2 cups dry pancake mix
Canola oil for frying
Salt and pepper
Lemon, cocktail or tartar sauce

How to prepare:
1. Put pancake mix into large shallow bowl, add salt and pepper to taste.
2. Add oysters a few at a time and toss lightly until well coated.
3. Pan fry in skillet with oil over med-high heat 3 to 4 minutes turning frequently until golden brown.
4. Squeeze lemon over top and serve with sauce.

(Serves 4)

Ingredients:

3 cups flour
1 ½ cups corn flour
2 tablespoons sugar
1 tablespoon salt
1 tablespoon baking powder
1 cup (8 oz pkg) shucked Goose Point Oysters, chopped
½ cup melted butter
¼ cup milk
¼ cup oyster water or clam juice
4 tablespoons thinly sliced green onions
3 tablespoons chopped parsley
1 tablespoon powdered garlic
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground black pepper
Vegetable oil for frying

Directions:
1. In a large mixing bowl, first combine flours, sugar, salt and baking powder. Add oysters and liquid ingredients and combine. Add seasonings. Refrigerate for 30 minutes.

2. In a large skillet or frying pan, heat oil to 350 degrees F.
Drop oyster mixture by tablespoons into the oil and fry for 3 to 4 minutes, until golden brown. Drain on paper towels and serve warm with favorite sauce.


(Makes 40 fritters)

This olive oil drizzled, rustic grilled bread with a dazzling arrangement of oysters on top is a great prelude to meals.

Ingredients:

6 slices French bread, cut at an angle
4 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon freshly chopped parsley
1 teaspoon coarsely ground black pepper
6 slices prosciutto
18 shucked Goose Point Oysters
6 slices mozzarella cheese

Directions:
1. Preheat oven to 375 deg. F.

2. Combine olive oil, garlic, parsley, and pepper in a small mixing bowl. Brush each bread slice with the mixture on both sides and arrange on a baking sheet. Place 1 slice of prosciutto on each slice of bread and top each with 3 oysters.

3. Bake for 15 minutes. Top each piece with a slice of mozzarella and return to the oven to melt the cheese. Serve hot.


(Makes 6 bruschettas)