Use peanut oil if possible. The high smoke point of peanut oil means less oil smoking and a cleaner flavor.
Add enough oil to cover the Oysters, Oysters need to be in the Oil, not floating on top of the Oil. Three to Four (plus) Inches. You are deep frying the Oysters. If you're low on oil use a pot that isn't as wide and deeper.
Preheat to 360 degrees, testing with a candy thermometer. The temperature will drop as soon as the first batch goes in, so keep an eye on the frying temperature. This is why we start at 360 and not 350.
Chef Tip: Test fry a few Oysters to see if the oil temp looks just right, and for taste testing.
Then TSA ( Taste Season & Adjust....)
Sprinkle the Oysters with salt after coming out of the fryer.