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1
Open the oysters and cut off and discard the gills.
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2
Place a sheet of plastic wrap over tiny muffin tins and place one oyster in each hole.
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3
Puree all but about two tablespoons of the caviar with the butter.
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4
With a pastry tube, spread one teaspoon of caviar butter on top of each oyster.
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5
Press down and rotate so that the butter side is down in the plastic wrap.
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6
Cover each with one-half teaspoon of caviar and then two more teaspoons of the caviar butter, applying it in circles to cover the caviar and the oyster.
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7
Pat the butter down to cover, then cover with another sheet of plastic.
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8
Leave the tins in the freezer for about a half hour until the butter is cold.
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9
Dip each oyster in egg, then roll it in the bread crumbs, making sure the crumbs completely cover the oyster.
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10
Dip it in the egg once more and roll again in the bread crumbs.
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11
Refrigerate the oysters for another half hour, then dip them in egg and bread crumbs one last time.
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12
In oil that is almost smoking, fry the oysters for 30 to 60 seconds or until they are brown.
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13
Remove them and drain, then place them in a 550-degree oven for about five minutes to melt the butter and warm the oysters.
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14
Serve immediately on a plate with a fork.
