Sunday Lockdown Brunch

The small BBQ ran out of gas during the week.  I had to pop into town to get a new bottle. The Oyster Man was in the town square. Forced to purchase some No 1 (largest), I headed home with gas bottle, baguette, oysters and an appetite.
This is my version of Oyster Po’Boy as a snack/mouthful for hors d’oeuvres.  Method as follows:
Shuck oysters into colander - allowing juice to drain. Set oyster meat onto kitchen paper to pat to remove some liquid.
Put seasoned flour (Flour plus dash of smoked paprika, salt &pepper) into a   plastic bag.
Toast roundels of bread from baguette, add butter to melt into small toasts.
Turn oysters into bag with seasoned flour, shake a lot to coat.
Add butter to frying pan, when melted, add coated oysters and cook briefly on both sides until golden brown.
Put 1 x oyster on each roundel.  Add dash of Tabasco (or hot sauce of your choice - or none if that is your fancy)
Enjoy with chilled rosé wine.