5 to 10 mountain oysters, cut 1/2 inch thick (may use either hog, bull or sheep)
4 eggs, beaten
1/4 c. milk
1/4 c. beer (may use more if you prefer)
Crackers, finely crushed
Salt & pepper to taste
3/4 c. shortening
1/4 c. butter
Rinse and drain mountain oysters. Mix beaten eggs, milk and beer in bowl. Crush crackers and put into separate bowl. Melt shortening and butter in large skillet. Dip mountain oysters into egg, milk and beer batter, then roll in cracker crumbs. Fry oysters in skillet until done (when pink color disappears and coating is browned). Salt and pepper to taste. Oysters may be transferred to a warmed crock pot until all are cooked and you’re ready to serve.

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