20 oz Shucked medium oysters
2/3 c  All-purpose flour
2/3 c  Saltine cracker crumbs
1 ts Black pepper
2    Eggs
2 tb Dijon mustard
Vegetable oil
1    Pan alder smoking chips
Tarter sauce or bottled
Honey mustard dressing

Rinse oysters and drop into boiling water. Bring to a boil again and boil
for 3 minutes. Rinse again in cold water and smoke for 45 minutes.

While oysters are smoking whisk egg with mustard in a small bowl. Combine
cracker crumbs, pepper and flour in a pie plate.

When the oysters have finished smoking roll them in the flour/cracker
mixture and set on a plate. Next dip the oysters in the egg/mustard
mixture and roll in the flour/cracker mixture again and return to the
plate.

Pour a film of oil into a 12 inch skillet and heat over medium-high heat
until a cube of bread is golden in 20 seconds. Add oysters to pan (its OK
to crowd oysters, but dont overlap) and cook until golden on bottom, about
2 minutes. Turn and brown other side, about 2 minutes. Serve with lemon
wedges and bottled honey mustard dressing or tarter sauce.

Note: Very good.