Here's my cousin Lizzie's recipe -- the same sandwiches my mom used to cook at the Neck District Fire House, back in the day.
Lizzie Dix’s Oyster Sandwiches
2 quarts oysters, with liquor
2 cups pancake mix (add more if necessary)
2 tsp. salt (some people add pepper some don’t)
Mix liquor and pancake flour well. Add oysters last. There should be just enough batter to hold the oysters together. Ladle into hot iron skillet well-greased with lard. Make six inch round fritters. Fry until edges crisp and bubbles appear. Turn once and let brown on the other side. Each fritter should contain 6 to 8 oysters.
Serve between two slices of white bread ( Wonder Bread is best) and make condiments like vinegar, catsup, mustard, Worcestershire Sauce and tobasco available on the table.