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1
Drain the oysters well in a colander.
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2
Pat dry with paper towels.
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3
In a first shallow pan or bowl, combine the flour, cornmeal, 1 teaspoon of Old Bay seasoning, salt and pepper.
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4
In a second shallow pan, place the eggs, 1/2 teaspoon of Old Bay seasoning, and buttermilk in a bowl and whisk to combine.
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5
In a third shallow pan, place the panko crumbs and remaining 1/2 teaspoon of Old Bay seasoning.
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6
Set a cooling rack on a small sheet pan.
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7
Pat oysters with paper towel to remove excess water.
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8
Dredge the oysters first in the flour mixture, then the egg mixture, then the panko, shaking off any excess.
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9
Place on the wire rack.
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10
When all of the oysters are coated, place the pan in the refrigerator for about 30 minutes, uncovered.
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11
This step is important since chilling the oysters before frying ensures that they wont be over cooked.
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12
Meanwhile, pour enough oil into a heavy duty frying pan to come up about 2 inches.
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13
Heat over medium-high until hot, about 370 degrees F. Use a thermometer to check the oil temperature.
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14
Fry the oysters in batches, being careful not to overcrowd the pan, until light golden, about 1-1/2 to 2 minutes per side.
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15
Remove oysters and place on wire racks to drain.
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16
Serve immediately on a soft hoagie bun or top on salad.
