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.
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