DREDGE THE OYSTERS:

Cup of Yum
1. Set up a dredging station with three shallow bowls or dishes: 1st bowl is flour, salt and pepper. 2nd bowl is egg and half and half. 3rd bowl is panko, asiago, parmesan and oregano.
2. Add enough oil to a heavy skillet (with 3"-4" sides) to reach about 1" in depth and heat to 325°. (Use an instant-read thermometer for correct reading).
3. Dredge the oysters in the flour, followed by the egg and half and half and finally the panko mixture.  

FRY THE OYSTERS:

1. Transfer the oysters to the hot oil, cooking no more than 3-4 at a time for about 1-1 1/2 minutes on each side.  
2. Transfer oysters to a tray lined with paper towels and continue with the rest of the oysters.

MAKE THE OREGANATA SAUCE:

1. Drain all but two tablespoons of oil and return the pan to the heat.  
2. Add lemon slices and cook, turning once until they are browned.  
3. Whisk in a small pinch of crushed red pepper flakes and 1 tablespoon of lemon juice. Continue whisking while you add butter, one tablespoon at a time to the pan.  Add the next pat just before the first is completely melted butter.
4. Continue whisking and adding butter in this manner until you have an emulsified sauce.  Stir in the parsley and pinch of oregano.  
5. Spoon the lemon butter sauce onto serving plates and top with fried oysters.  Serve with extra slices of lemon and oregano for garnish.