Parmesan and Cornmeal Crusted Oysters

2 cans Crown Prince Oysters, drained
1 cup cornmeal
1/2 cup shredded Parmesan cheese
1 egg
2 teaspoons 2% low fat milk
salt and cayenne pepper to taste
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
fresh parsley, for garnish
lemon wedges, for garnish

Combine the cornmeal and Parmesan cheese. Set aside. In a separate bowl, beat together the egg, milk, salt and cayenne pepper. Warm the butter and olive oil over medium heat in a large frying pan, being careful not to burn the butter. Dip each oyster in the egg and then in the cornmeal mixture. Fry the oysters for about 1/2 minute on each side, turning gently with a spoon. Drain the cooked oysters for a moment on paper towels and serve warm. Garnish with parsley and lemon wedges. Serves 8.

NOTE: Serve with créme fraiche or sour cream blended with hot sauce to taste.