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1
Drain the oysters.
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2
Spread the cornmeal evenly on a paper towel.
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3
Add the salt, pepper and cayenne to taste.
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4
Dredge the oysters one at a time, placing each dredged oyster in a colander.
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5
Shake off the excess cornmeal.
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6
Heat oil in a cast-iron skillet or other deep skillet over medium-high heat until it reaches 350 degrees.
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7
You can also check by sprinkling some of the cornmeal in the pan and seeing if it spins and dances in the oil.
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8
Meanwhile, mix the mayonnaise, chives and lemon juice until smooth in a small bowl.
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9
Arrange the lettuce ''canoes'' on a large serving platter and top each with a dollop of chive mayonnaise.
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10
Set aside in the refrigerator.
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11
Test the oil by gently dropping (or lower in with a slotted spoon) an oyster into it.
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12
If it bubbles and rises to the top, add 3 or 4 more oysters.
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13
If not, remove the oyster, wait and try again.
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14
If you add too many oysters at once, you will lower the temperature of the oil, and the oysters will neither brown nor become crisp.
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15
Remove the light brown oysters with a slotted spoon or tongs to paper towels to drain.
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16
To serve, arrange a fried oyster on top of mayonnaise on the Romaine canoes.
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17
Serve immediately.
