Place shucked oysters in a colander to drain.
Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.
NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then gently shake.
Breading the oysters.
Heat vegetable oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Our favorite way to eat pan-fried oysters: Place an oyster (or oysters) on a slice of good-quality French bread, squeeze a little fresh lemon juice on the oyster, and then add your favorite hot sauce. So good!
Makes 2 servings.
* Learn How To Shuck Oysters. May also used fresh-shucked bottled oysters (found in the refrigerator section of the meat section), if desired.
** Check out Making Homemade Bread Crumbs. Use may also substitute soda cracker crumbs, cornmeal, and/or Panko crumbs for the bread crumbs. You can also mix any of these in the the bread crumbs. Your choice!
Pan Fried Oysters Recipe: https://whatscookingamerica.net/Seafood/OystersPanFried.htm