Drain the oysters. Roll each one first in cracker crumbs, then in egg mixed with a little milk, and seasoned with pepper and salt, then again in the cracker crumbs. Use first the crumbs, as the egg will not otherwise adhere well to the oyster. Place them in a wire basket, and immerse in smoking hot fat. As soon as they assume a light-amber color drain, and serve immediately.
Oysters should not be fried until the moment of serving, for they are quickly cooked and it is essential to have them hot.
Pickles, chow-chow, horse-radish, cold-slaw, or celery salad are served with fried oysters, and may be used as a garnish or be served separately.