Beat the eggs lightly with milk.
Season the flour with salt and pepper.
Heat the oil from 350 ℉ to 375 ℉. (If your fryer doesn't have a thermostat or you don't have a frying thermometer, drop a small piece of bread in the oil; It should sink, then rise to the top and begin bubbling away.)
Dredge the oysters, one by one, and the flower, then dip in the eggs, then roll in the bread crumbs.
Let them stand on wax paper until you are ready to start frying(you can refrigerate them for a few hours if you like).
Friday few at a time, do not crowd, for no more than two minutes.
Serve immediately, with lemon wedges, salsa fresca, hot sauce, or Worcestershire sauce.