One good recipe for fried oysters calls for dipping oysters in seasoned buttermilk and then in a cornmeal-and-flour mixture before frying them in hot oil for two to three minutes. Drain the fried oysters on paper towels before serving.
To prepare the fried oysters, mix together 1 cup buttermilk with 1/4 teaspoon cayenne pepper and salt and pepper to taste. Working in small batches, dip the shucked oysters in the buttermilk mixture, and set aside for five minutes, allowing the mixture to adhere well to the oysters. In the meantime, heat 4 cups of high-heat oil, such as safflower or peanut oil, in a heavy saucepan. Bring the temperature to 350 degrees Fahrenheit on a deep-fryer thermometer.
Combine 1 cup cornmeal with 1 cup flour, a pinch of cayenne and salt and pepper to taste in a shallow dish, and then roll the coated oysters in the mixture. Shake off the excess, and place the oysters in the hot oil in batches. Cook for two to three minutes until the batter is golden brown, and then remove the oysters, and drain on paper towels. Season with salt to serve.
Enjoy the oysters as is or with tartar or remoulade sauce. Add them to split French bread rolls for oyster po'boy sandwiches.