Preparation / Directions:
Preparation is everything for this seafood favorite. The amounts of the ingredients vary depending on how many and the size of the oysters you are preparing. Check the oysters for bits of shells and separate from their liquid. Mix the beaten eggs and the oyster liquid in even parts and place in a small bowl. Put the flour on a dinner plate or pie tin. Season the cracker meal to taste and put it in a separate plate or pie tin.
Spread paper towels out on your counter or table top and put oysters on a portion of them. Pick up oysters one at a time and dredge in flour, dip into the egg mixture, and then roll in the cracker meal. Put the prepared oyster on dry paper towels and continue until all oysters have been through this process. Let stand for about 5 minutes. Omitting the flour, repeat the egg and cracker crumb process, putting the oysters back on paper towels. After five minutes, turn the oysters on to dry paper towels again. One more time go through just the cracker crumb process and return to paper towels. The object is to end up with breaded oysters that are fairly dry on the outside. Some times I repeat this last step again if I think necessary.
Heat about 1/8 to 1/4 inch of oil in a large frying pan. When a drop of water sizzles in the pan, carefully lay the oysters into the oil one at a time. As the oysters turn brown around the edges, turn and finish cooking. This only takes a matter of a couple minutes. Remove oysters when they are browned to your likening and place on paper towels to drain some of the oil; put on a dish in the oven on warm. Continue until all oysters are done.