This will serve 4 as a main course or more if served as an appetizer. I like to serve mine with some greens for freshness and some pickled red onions for extra acid and crunch. Alternatively, pop these crispy oysters into a soft squishy bun, add the aioli and garnish with shredded lettuce or cabbage as a po'boy sandwich.
Mix together all aioli ingredients before preparing oysters so the flavours can meld. This can be made ahead up to 2 days.
Pour oysters into a colander to drain while you set up 3 shallow bowls in a row.
In first bowl, mix together flour, salt, pepper and optional add in ingredients if using.
In second bowl, add eggs and beat until frothy.
In third bowl, pour crushed saltines. (You can crush with your hands or the bottom of a heavy glass)
Dredge oysters in flour, coat well in egg wash and then press gently in saltines to coat well and place on a plate, repeating until all oysters are coated.
Preheat a large pan (or two if needed) filled with a few millimeters of vegetable oil on medium heat until shimmery and then place oysters in the pan in one layer. They can be quite close together.
Fry until golden on one side (4-5 minutes) and then flip and repeat on second side. Adjust heat as need so that they will cook through without browning too fast.
Garnish with mixed greens and pickled onions if desired and serve with the aioli.
*Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.