"Perfectly fried oysters are cooked in lard on the stovetop, then served on toasted white bread and dressed however you want it. Throw in a Dixie beer, a Barqs, or a bottle, and there is nothing better for lunch during oyster season. Period."
"I love all three of their oyster preparations—raw, stewed, and fried—but if I had to pick one, it would be the fried oysters served on thick-cut bread with horseradish on the side. What makes it special is that they are fried in a pan with lard and in small batches."
"Deep-fried oysters on white bread dressed with lettuce, tomatoes, and mayo—need I say more? According to oyster lore, they are only open in months with an 'r' in them. They also have the greatest salad section to grace a menu—lettuce and tomatoes!"