Spray a large skillet with EVOO cooking spray. Add 1 teaspoon extra virgin olive oil to skillet and warm over medium heat.
While skillet is warming, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge oysters in the bread crumbs. Place the oysters on a baking sheet, and continue.
When the skillet is hot, place the prepared oysters in the skillet and fry; about 2-3 minutes on each side. Remove and place on paper towels.
Before beginning each new batch, spray skillet lightly and add 1/2 tablespoon of olive oil.
Immediately sprinkle the fried oysters with freshly squeezed lemon and a tiny bit of sea salt.
Serve with a bowl of warmed spicy marinara for dipping.
Recipe adapted from Fried Clams and Oysters by Giada DeLaurentiis. www.foodnetwork.com.