If you want the crispy oyster equivalent of escargot, which is phenomenal, make the oysters the way the Japanese do. Drain some freshly shucked oysters, coat them evenly and lightly with cornstarch —not flour — cornstarch. In a fry pan, heat a little olive oil, butter and grated fresh garlic. When the butter melts, add the oysters with salt and pepper. Cook them 2 or 3 minutes per side, until golden crispy. Heaven on a toasted hot dog roll with a touch of tartar sauce.
Photo: Bernice Sheppard/flickr, creative commons