In a bowl mix the eggs and milk then season with salt and pepper.
Wash and break open the oysters with an oyster knife. Drain the oysters in a colander and add to the egg/milk mixture.
In the meantime, process crackers in a food processor to very fine breadcrumbs.
Place the breadcrumbs in a bowl and add the egg/milk covered oysters in small portions. Toss until well covered.
Pour about 3cm deep of frying oil or other vegetable oil into a deep frypan and allow to heat up.
When the oil is hot, add the oysters and fry on each side for about 2 minutes. They should be beautifully brown and crispy on the outside.
Only buy fresh oysters from your fishmonger and ensure that the shells are tightly closed. You should eat them as fresh as possible. You can store them briefly in the fridge with the curved side down in a bowl covered with a damp tea towel.