3 dozen small fresh oysters, shucked
1/3 cup flour, or more
1 cup ground soda crackers (30)
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.
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 saute.