Oil for deep frying
1 pint shucked oysters, drained-room temperature 
2 eggs, lightly beaten with 1/2 cup milk
1 cup flour mixed with 1 cup cornmeal, salt & pepper
Dip oysters in egg dip, then into the flour mixture, set aside on a plate

Fry breaded oysters in 360° oil a few at a time. Use a candy thermometer to insure that oil is kept hot. Fry until golden, about one minute.
Drain on paper towels and serve with tartar sauce.

Do not over cook and do not put too many oysters in the oil at one time or the oil will cool and the oysters will be greasy. Undercooked is okay (people eat raw oysters) as long as the batter is golden and not brown.