Crush the saltine crackers in a gallon zip lock bag with a rolling pin until they are a fine consistency of meal and pour into a bowl
Carefully shuck the oysters, strain and reserve the oyster liquor
Dredge the oysters in the meal and set aside on a wax paper covered cookie sheet while they “set up”. This allows the cracker meal absorb liquid and makes them easier to handle. Dredge a second time if they remain too wet
Sift and whisk together the flour, baking powder, garlic powder, smoked paprika, salt and pepper in a large mixing bowl
Lightly beat the eggs, then whisk in the milk and 4 tablespoons of the reserved oyster liquor
Combine the egg and flour mixtures, kneading until it becomes a stiff batter called pastinga. If it is too stiff add milk 1 tablespoon at a time until it reaches the right consistency
Take two or three of the reserved cracker coated oysters, depending on their size, dredge and coat them completely with pastinga. Gently and lightly form a ball with the oysters and roll it in the cracker meal
When well coated gently press and form a ball with your hands and make sure there are no exposed oysters
Set aside on waxed paper and allow them to set up
Repeat steps 7-9 for the rest of the oysters – makes 4-6 rolls
When finished rolling the oysters, whisk the cornmeal into the remaining cracker meal
Re-roll the oyster rolls in the cracker – corn meal mix and gently press them together with your hands
Set them on the waxed paper and refrigerate for about 30 minutes, or wrap tightly with plastic wrap and refrigerate overnight
Frying the Rolled Oysters
Heat a deep fryer with peanut oil to 375 degrees
Gently drop 2-3 rolls into the peanut oil
Immediately reduce the fryer heat to 350 and fry until the rolls float to the top and are golden brown, about 3-4 minutes. You reduce the temperature so they don’t cook too fast and have time to cook all the way through
Raise the temp back to 375 and give the oil time to heat back up and repeat the process for the rest of your oyster rolls