Ingredients

• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs
• 1 cup dry bread crumbs
• 2/3 cup grated Romano cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon garlic salt
• 1 pint shucked oysters or 2 cans (8 ounceseach) whole oysters, drained
• 2 tablespoons olive oil

JALAPENO MAYONNAISE:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 medium jalapeno peppers, seeded and finely chopped
• 2 tablespoons milk
• 1 teaspoon lemon juice
• 1/4 teaspoon grated lemon peel
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, cheese, parsley and garlic salt.

Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.

Bake at 400° for 15 minutes or until golden brown. Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients. Serve with oysters. Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).