From: Chef Juan Carlos Gonzalez, SoBou, New Orleans. Yield: 16 oysters.

1 cup flour
1 cup masa
1 cup cornmeal
to taste, Creole seasoning
to taste, cayenne pepper
16 medium oysters, shucked and cleaned
8 cups vegetable oil, for frying

In a large pot, heat the oil to 325°F to 350°F. Combine flour, masa, cornmeal, Creole seasoning and cayenne pepper in a mixing bowl.  Dredge each oyster in the mixture. Fry oysters in small batches. Cook oysters for about 45 to 60 seconds, until the edges curl and turn crisp.  Drain cooked oysters on a cloth towel. Season with Creole seasoning.