Even though we love them raw, sometimes nothing is better than melt-in-your-mouth fried oysters. For po-boys, serve the oysters on warm rolls with arugula, sliced tomato, and tartar sauce.

Ingredients:

• ¾ of a bottle of your favorite beer
• 6 tablespoons flour
• ½ cup flour
• ¼ teaspoons baking powder
• ¼ teaspoons salt
• 1 egg yolk
• 2 dozen freshly shucked War Shore oysters
• Oil to fry

Stir together 6 tablespoons of flour with salt and yolk, and stir. Slowly add the beer into the mix. Cover and allow to rest for 10 minutes. Dredge the oysters in 1/2 cup flour and salt. Heat oil to 370 degrees. Dip the dredged oysters into the batter until they are covered with a thick coating of batter, and then carefully place into the hot oil. Fry for about 3-4 minutes on each side. Drain on paper towels.