Capt. Woody’s Old Tampa Skillet Oysters

1 pint oysters

2 cups finely crushed stale Cuban bread

½ cup melted butter

Worcestershire sauce to taste

½ tsp. salt

½ tsp. white pepper

Lemon wedges for garnish

Drain oysters then add salt and pepper and dredge in crushed Cuban bread. In a heavy skillet heat butter over moderate heat and brown the oysters turning occasionally. Drain on paper towels. Serve with lemon wedge, tartar sauce or cocktail sauce.