Marinate the shucked oysters in a mix of buttermilk, garlic powder, paprika, and oregano. Take them out after 5 minutes and then drain. 

Now make three stations for coating the oysters. You will need two plates and a shallow dish for this. The first plate will contain flour, seasoned with salt and pepper. Beat the egg with a little water or milk in the shallow dish. The third plate is for the breadcrumbs. Add the parmesan to jazz it up. 

Dredge the marinated oysters in the seasoned flour, followed by a dip in beaten eggs, then a final coating of breadcrumbs. You can use a tong to move around the oysters. Place all your breaded oysters on a plate.

Pour the oil into a Dutch oven, a large stockpot, or a deep pan. Heat the oil to 350-375 degrees Fahrenheit. To check drop a piece of bread. It will float on top, getting a fried brown color. 

Deep fry the breaded oysters in the hot oil. In 2-3 minutes they will turn golden brown. Take out the deep-fried oysters and drain on a paper towel. 

Serve the fried oysters with a sauce of your choice.