This is actually from James Beard's cook book, and these fried oysters are impossible to beat. Get only the best and freshest oysters from the Oyster Shack near Copalis Beach, Washington. I find the miniature oysters are the best. Serve with lemon wedges and tartar sauce and a crisp white wine and you will be in heaven.

Butter and vegetable oil (for a depth of a half an inch in a heavy pot)
3 eggs
3 Tbs. heavy cream
2 pints of Yearling miniature oysters
Panko crumbs
salt and pepper

3 eggs 3 Tbs. heavy cream 2 pints of Yearling miniature oysters

Heat butter and oil

Beat eggs lightly, and beat in the cream.

Have plenty of cracker rolled crumbs or Panko preferably on parchment paper.

Dip oysters in the egg mixture and then in the crumbs. Let them stand for several minutes on the wax paper.

Fry them (do not crowd them in the pot) just long enough to brown nicely and heat through. Salt and pepper them.