Drain liquid from the oysters and pat dry.
Add ¼ inch of oil to a skillet and heat to medium-high. While oil is heating, combine flour and salt in a shallow dish, set aside.
In a bowl, whisk together egg and milk. Add oysters to egg mixture and lightly toss. Remove oysters from egg mixture, draining excess. Dredge oysters in flour, shaking off excess. Pan-fry oysters in small batches for about 1-2 minutes per side. Use a slotted spoon to transfer oysters to a platter lined with paper towels.
Contributed by: Vanda Lewis