Shuck the oysters and pat them dry with a paper towel.
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.
Dredge each oyster in flour, then dip into the egg mixture, and finally coat with breadcrumbs.
Heat the oil in a deep frying pan or pot to 350°F (175°C).
Fry the oysters in small batches for 2-3 minutes, or until golden brown and crispy.
Remove from the oil and place on a wire rack to drain excess oil.
Serve the fried oysters as desired.
Notes
Shuck the oysters carefully to avoid breaking the delicate meat.
• Pat the oysters dry with a paper towel before breading to help the coating stick better.
• Fry the oysters in small batches to avoid overcrowding the pan and ensure even cooking.
• Use a thermometer to monitor oil temperature, which should be around 350°F (175°C).
• Place fried oysters on a wire rack over a baking sheet to drain excess oil and maintain crispiness.