Pat each shucked oyster dry on both sides with paper towels to remove excess liquid. Place oysters on a small plate over ice to keep cold while you prepare the breading and oil.

Breading station

Set up

Arrange a three-part breading station: (1) a shallow bowl with the flour mixed with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika; (2) a shallow bowl with the egg beaten with the milk and hot sauce; (3) a shallow bowl with the breadcrumbs mixed with the remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and cayenne (if using). Mix cornstarch into the flour bowl to help crisping.

Coat oysters

One at a time: dredge each oyster in the seasoned flour, shaking off excess; dip into the egg-milk mixture, allowing excess to drip off; then press into the breadcrumbs to fully coat. Place breaded oysters on a wire rack while you heat the oil. Repeat for all 5 oysters.

Frying

Heat oil

Pour oil into a heavy-bottomed skillet or small pot to a depth of about 1 to 1 1/2 inches (approximately 2 cups here). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle immediately and brown in about 45–60 seconds.

Fry oysters

Carefully lower 2–3 breaded oysters into the oil—do not overcrowd. Fry for 1 1/2 to 2 1/2 minutes, turning once with tongs, until golden brown and crisp. Internal edges should be hot but oysters cook quickly; avoid overcooking to prevent rubberiness. Remove with a slotted spoon or spider and transfer to a paper-towel-lined plate or wire rack. Fry remaining oysters in a second small batch.

Drain & finish

Lightly sprinkle finished oysters with a pinch of salt immediately after frying. Let rest 30–60 seconds to settle.

Garnish & Serve

Arrange the 5 fried oysters on a small appetizer plate. Spoon 3 tbs tartar sauce or remoulade on the side. Garnish with chopped parsley and serve with lemon wedges for squeezing. Serve immediately while hot and crispy.