Fried some oysters this weekend. I use cornmeal only with salt (don't oversalt-the oysters should be salty), pepper and sometimes some cayenne in the cornmeal. They don't need a batter. They're wet and the cornmeal will stick. They also don't need some heavy coating that will fall off. Straight cornmeal will give you the crispy outside without overpowering the oysters. Fry in peanut oil on about 360-375 in small batches. (Some fry on 350 and that will work-some prefer a quick higher temp) Don't crowd them at all. Fry until golden brown and floating which should be no more than 90 seconds, depending on size and the temp of your oil.
Here's what is supposed to be Drago's grilled oyster recipe. Whether it is or isn't, it's a good one to use. LINK
I think both Glass and Martini mentioned the mignonette sauce. Basically, a shallot, vinegar, pepper sauce. I prefer white pepper. There are a bunch out there with various vinegars. As Glass suggested a sherry vinegar is good. A champagne vinegar would work fine, as well. Google for various measurements and vinegars and pick the one you'd like.
This post was edited on 2/17 at 1:35 pm