3 dozen small fresh oysters, shucked
1/3 cup flour, or more
1 cup ground soda crackers (30)
2 eggs
6 tablespoons butter, divided into thirds
3 tablespoons vegetable oil
Drain oysters, then blot oysters to dry on paper toweling. Place flour and cracker crumbs on separate sheets of wax paper.
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Beat eggs slightly in small bowl. Dredge oysters in flour; dip into egg, then in crumbs, pressing crumbs to adhere. Place on wax paper-lined baking sheet.
Heat 2 tablespoons butter and 1 tablespoon oil in large, heavy skillet over medium-high heat just until butter is melted. Add a third of the oysters and saut for 2 minutes until golden brown. Turn over and saut for another 2 minutes. Remove to a paper towel-lined tray. Empty skillet and wipe clean. Repeat frying in 2 batches with the remaining oysters.
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