A simple recipe for pan-fried oysters is featured on MyRecipes.com and requires heating canola oil in a Dutch oven to 350 degrees Fahrenheit. This recipe is for 1 quart of fresh oysters, which you should cover in a cracker crumb mixture before frying.
To make pan-fried oysters, rinse and drain the oysters thoroughly, and set them aside. Beat 1 egg in a shallow bowl, and crumble 1 sleeve of saltine crackers into a bowl. Dip each oyster into the egg, and then dip the oysters into the cracker mixture. At this point, you can place the oysters in a pan and chill them in the refrigerator for a couple of hours, or you can immediately fry them in the hot oil. Prepare a homemade sauce for the oysters by combining, ketchup, horseradish and chili sauce.
When shucking raw oysters, you need a sharp oyster knife and a towel to secure the oyster while cutting it open. To avoid injury, wear a heavy-duty glove on the hand that is holding the oyster underneath the towel. Insert the knife tip into a hinge, and push the knife forward while simultaneously twisting it from side to side. Use your thumb to hold the oyster open, and carefully slice through the muscle to remove the oyster.