1 qt. fresh oysters, rinsed and drained
1 large, lightly beaten
1 1/2 cups saltine crumbs
1 cup ketchup
1 tsp. prepared horseradish
1/8 tsp. hot sauce
oil for frying

Dip oysters in egg and dredge in cracker crumbs. Place in a pan and chill for 2 hours. Stir together ketchup, horseradish and hot sauce. Pour oil to 1 inch depth in a Dutch oven and heat to 350°F. Fry oysters in batches for 3-4 minutes or until golden brown. Drain on a paper towel and serve immediately with ketchup sauce.