- 2 (12-ounce) containers fresh Select oysters, drained
- 2 cups cracker crumbs
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil
How to Make It
Dredge oysters in cracker crumbs. Combine eggs, salt, and pepper; beat well. Dip oysters in egg; dredge in cracker crumbs. Repeat dipping and dredging procedure.
Deep fry oysters in hot oil (375°) until golden brown; drain on paper towels. Serve hot with Seafood Sauce.