36 double Saltine crackers (2 c.)
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. dried dill weed or oregano
2 eggs
2 tbsp. water
1 pt. oysters, well drained
Oil for frying

Crush crackers and mix crumbs with salt, paprika, and dill weed. Divide and place half on two flat plates. Beat eggs well and add water. Dip each oyster on both sides into one plate of crumbs, then add egg mixture and last into the other plate of crumbs. Let stand at least 30 minutes, refrigerate, to firm crumbs. Fry in deep fat (at 365 degrees) until crusty and golden. Do not over cook. Drain and keep warm for serving.