2 dozen oysters - shucked and drained.
Peanut oil for deep frying - heated to 350 degrees
1 cup flour
2 eggs
1 teaspoon Dijon mustard
1 teaspoon salt
1 cup fresh dried bread crumbs
½ cup freshly grated Parmesan cheese
1 teaspoon freshly ground black pepper
1 tablespoon chopped parsley
Roasted Garlic Dip: 2 tablespoons roasted garlic (see note below)
1 cup good quality mayonnaise
3 tablespoons chopped bread and butter pickles
1 tablespoon each: Minced shallot and chopped parsley

Rinse the oysters and pat them dry on paper towels. Toss the oysters in the flour. Beat the eggs with the mustard and salt. Dip the oysters into the egg mixture. Combine the breadcrumbs with the Parmesan, black pepper and parsley. Roll the oysters in this mixture - coating well. Fry the oysters in the hot oil in small batches until they are golden brown. Drain them on paper toweling.



Serve at once with roasted garlic dip



Roasted garlic dip:

Combine the dip ingredients together in a small bowl. Season to taste with salt and pepper.



Roasted Garlic:

Position rack in lowest third of oven and preheat to 300 degrees. Place the garlic in small baking dish and toss with oil. Cover dish with aluminum foil and bake until garlic is soft and golden, about 30 minutes. Transfer the garlic to food processor and let cool, about 30 minutes.