Beignets d’Huîtres au Champagne

You will find a treat like this only in areas of oyster production such as Arcachon, near Bordeaux, and Cancale, on the northern border of Brittany. The oysters are opened on the spot, drained, dipped quickly in batter, and fried to rush to the table. Crisp and golden outside, moist and juicy inside, no accompaniment is needed except a sprinkling of fresh lemon juice or vinegar. The oysters may be large or medium, and any dry sparkling white wine can take the place of Champagne in the batte