OMG! OMG! OMG! OMG! There were two dozen live oysters left over in my fridge from a dinner party over the weekend and after having purchased 10 dozen in the last 2 weeks, I just couldn't get myself to eat another two dozen raw for lunch. They're delish, but even I have limits. This started without a plan, first by shucking and then looking around asking myself "what's next?". Imagine rolling up to a campout with a few dozen live oysters, shucking them and walking around the campground offering tasty ... OMG!

Ingredients - Oysters

2 Dozen Oysters
1/2 Cup All Purpose Flour
2 Eggs
1/4 Cup Panko Bread Crumbs
1 Teaspoon Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Powdered Chipotle
1/2 Teaspoon Paprika
1 Quart Oil

Ingredients - Sauce

1.5 Tablespoons Fresh Squeezed Lemon Juice
1/4 Cup Mayo
1/2 Teaspoon Powdered Chipotle
1/2 Teaspoon Paprika
1/2 Teaspoon Salt

Steps -  Oysters

1. Shuck the oysters, set aside in the fridge.
2. Scramble the two eggs, set aside.
3. Combine the rest of the ingredients in a bowl.
4. Drain liquid from the oysters and combine oysters with eggs.
5. Dredge the oysters, two or three at a time, in the flour mixture. Set aside on a plate for five minutes.
6. Heat oil to somewhere between 350-400 degrees. (Fry temperatures)
7. Fry oysters in the oil for 60 seconds each. No longer.
8. Set aside to cook for 3 minutes before eating.