Heat the oil to 350° in a large sauté pan, taking care to maintain the temperature.
In a separate, medium sauté pan, cook the bacon over medium heat for 3 to 4 minutes to render some of the fat from the meat. The bacon should be lightly browned but still pliable. Drain on paper towels.
To assemble the brochettes, skewer one piece of bacon, then two oysters. Repeat twice and add one more piece of bacon for a total of 4 pieces of bacon and 6 oysters on each skewer. Repeat the process for all 6 skewers. Set aside.
In a medium bowl, whisk together the eggs and milk to make an egg wash. Place the flour in a shallow baking pan. Dip the skewers into the wash. Allow the excess liquid to drip off.
Put the brochettes into the pan of flour and coat heavily. Shake off the excess flour and place the brochettes into the hot oil.
Fry the brochettes 4 to 5 minutes, until they are golden and float to the top. Do not over cook the oysters. Remove from the oil to a plate lined with paper towels.
Place the brochettes at the centers of 6 appetizer plates. Hold one end of the brochette to the plate. Grasp the other end with a paper towel and slide the skewer out of the brochette.

In a medium saucepan over medium heat, melt the butter, whisking constantly, for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color.

Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.

Dab the sauce over the oysters, allowing it to pool at the bottom of the plate. Garnish each dish with a toast point and a lemon wedge.