Pan-Fried Oysters

2 (12 oz) cans fresh oysters
1 1/2 cups dry bread crumbs
Dash of cayenne
1 1/2 cups plain flour
1 tsp salt
2 eggs, beaten
2 Tbsp milk
Lemon wedges
QuickTartar Sauce

Drain oysters; set aside. Combine eggs, milk and seasonings. In a separate bowl, combine crumbs and flour. Roll oysters in crumb mixture, dip in egg mixture then roll in crumb mixture again. Fry in hot oil over medium heat until brown on one side. Carefully turn over and brown other side. Drain on paper towels. Serve with lemon wedges and Quick Tartar Sauce.

Quick Tartar Sauce

1 cup mayo or salad dressing
1/2 cup undrained sweet pickle relish

Combine and mix well. Chill thoroughly before serving.