Step 1

Heat 2-3 inches of oil in a Dutch oven to 350°F.

Step 2

In a shallow dish whisk together buttermilk, egg and hot sauce. (adjust amount of hot sauce to taste)

Step 3

In a separate shallow dish whisk together cornmeal, flour, seasoned salt, lemon pepper or black pepper, garlic, onion powder and paprika.

Step 4

Add oysters to buttermilk mixture, let soak for 5-10 minutes. Remove letting excess drip off then dredge in dry ingredients.

Step 5

Drop oysters in hot oil, cooking in batches for around 2 minutes or until golden and crispy turning as needed for even browning.

Step 6

Remove from oil using a stainless steel spider or slotted spoon to a paper towel lined platter or sheet pan. Season lightly with additional seasoned salt.

Step 7

Serve immediately with a remoulade, tarter sauce or cocktail sauce for dipping, if desired.