Step 1

Place a large stockpot or Dutch oven over medium-high heat and add the oil.

Step 2

While the oil heats, pour the oysters into a strainer and let them drain.

Step 3

Pour buttermilk in a medium-size bowl and add the drained oysters.

Step 4

Place the cornmeal, flour, creole seasoning and salt in a large bowl and whisk to combine.

Step 5

Take the oysters one at a time and dredge in the cornmeal mixture. Toss gently and make sure that the oyster is coated all over.

Step 6

Place the coated oysters on a metal cooling rack until all of them have been coated.

Step 7

Use a candy or deep-fry thermometer to test the oil temperature and when it has reached 375 degrees, carefully add the oysters, one at a time. It works best to only cook 6-8 at a time depending on the size of your pan. (Keep the heat at 375 degrees by increasing or decreasing the heat.)

Step 8

Let the oysters fry for about 2-3 minutes, stirring occasionally or until they are golden brown and the edges are curled.

Step 9

Use a slotted spoon and remove the oysters from the oil. Place on a paper towel to drain.

Step 10

Repeat until the rest of the oysters are cooked and serve immediately with tartar sauce, cocktail sauce or remoulade.