Many years ago when the first Road Food book came out we followed the suggestion that we go to a little mom and pop type of truck stop restaurant in either Eustis, FL or Mt. Dora, Fl. and be sure to have the fried oysters. We did they were divine, crisp on the out side and soft and creamy inside. I have never been able to duplicate this. They were in a batter crust. Is this something that cannot be done well at home? Anyone have a tried and true recipe? I just got 2 pints of fresh gulf oysters today and they had me thinking about those fried oysters again.