Meanwhile, we drain the already shucked oysters in a colander. We add the panko crumbs to a gallon-size resealable plastic bag, and then add the oysters. We shake.
When the oil is ready, we gently lower a few of the oysters into the oil. We stir with the chinese “spider” strainer, and, after about 2 minutes when the oysters are browned, we remove with the spider to a paper-towel lined plate. We sprinkle with coarse salt and repeat with another batch.
We serve the fried oysters hot!