6 TO 8 SERVINGS

Ingredients

• 24 shucked medium to large oysters
• 3 large eggs
• 2 sleeves saltine crackers (8 ounces), pulsed to coarse meal (no bigger than 1/8 inches) in a food processor
• Corn or vegetable oil (for frying)
• Kosher salt

SPECIAL EQUIPMENT

A deep-fry thermometer

Preparation

Step 1

Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2-inch baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours.

Step 2

Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2 inch. Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.