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Place a large stockpot or Dutch oven over medium-high heat and add
the oil.
While the oil heats, pour the oysters into a strainer and let them
drain.
Pour buttermilk in a medium-size bowl and add the drained oysters.
Place the cornmeal, flour, creole seasoning and salt in a large
bowl and whisk to combine.
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.
Place the coated oysters on a metal cooling rack until all of them
have been coated.
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.)
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Let the oysters fry for about 2-3 minutes, stirring occasionally or
until they are golden brown and the edges are curled.
Use a slotted spoon and remove the oysters from the oil. Place on a
paper towel to drain.
Repeat until the rest of the oysters are cooked and serve
immediately with tartar sauce, cocktail sauce or remoulade.
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