Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.
Recipe courtesy of MRS. WILKES' BOARDINGHOUSE COOKBOOK (10 Speed Press, 2001) by Sema Wilkes
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