Shuck the oysters. Place oysters on a paper towel and pat dry before proceeding.
In a medium-sized bowl, mix together almond flour and Parmesan cheese.
In a separate, medium-sized bowl, beat the egg.
One at a time, lightly coat an oyster in the almond flour-Parmesan mixture. Transfer the oyster to the beaten egg, then right back to the flour-cheese mixture. Set aside until the remaining oysters have been coated.
Heat your cooking oil in a large pot suitable for frying over medium-high heat. Once bubbles appear, gently place your breaded oysters into the cooking oil.
Fry each side of the oyster until the breading becomes a golden color. Note: If the oil is not deep enough for the oysters to float, take care in turning the oysters to prevent the cheese in the breading from sticking to the bottom of your pan.
Transfer the oysters to dry paper towels to wick off the excess frying oil.