re: Best oyster frying method

I don't like flour fried oysters and cornflour is a little too close to that texture for me. If I was going to mix the two, I'd go with maybe 1/4 cornflour at most.

What I really like is a very fine grind cornmeal which I mix with regular cornmeal when I've found it, heavier on the fine grind, though. Uglesich's used that and it was called "cream meal". I found it once, but it was a 25 lb commercial bag and I can't recall who made it, but it was a company in Louisiana like Louisiana Fish Fry or one of those. I found a Goya brand fine grind for a while, but I haven't seen it anywhere in a few years. It was very similar. Nothing like a flour or corn flour crust. Very light and crispy.

ETA: Wait, Otis, you're not Louisiana homegrown? That explains a lot about your gumbo.