1 quart fresh oysters, rinsed and drained
1 large egg, lightly beaten
1 1/2 cups saltine crumbs (1 sleeve crackers)
1 cup ketchup
1 tablespoon prepared horseradish
1/8 teaspoon hot sauce (optional)
Canola oil
Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.
Stir together ketchup, horseradish, and, if desired, hot sauce; chill.
Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.
Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.
--Adapted from Southern Living magazine
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