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.)

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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