| 1/2 cup | Ketchup |
| 1 tablespoon | Prepared horseradish |
| 1 teaspoon | Fresh lemon juice |
| 1/2 teaspoon | Worcestershire sauce |
| 1/2 cup | Yellow cornmeal |
| 1 teaspoon | Paprika |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Ground red pepper |
| 1/4 teaspoon | Black pepper |
| 32 | Medium oysters, drained well |
| 2 tablespoons | Vegetable oil |
| | Lemon wedges (optional) |
Preheat oven to 450 degrees. Combine Ketchup and next 3 ingredients; set aside. Combine cornmeal and next 4 ingredients in a bowl; stir well. Transfer to a plate. Add oysters in batches of 8; toss to coat completely. Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange oysters on pan in a single layer. Bake at 450 degrees for 8 minutes; turn and bake an additional 8 minutes or until golden. Remove oysters from pan. Serve immediately with cocktain sauce. Garnish with lemon wedges, if desired. Serving sive: 8 oysters and 2 tablespoons sauce.