Heat at least 1-inch of oil in a nonstick skillet over medium-high heat. Dredge the oysters in the cornmeal, a few at a time, coating evenly. When the oil is hot, but not smoking, lay the oysters, in batches, in the skillet. Do not crowd the pan. Cook until golden on both sides, about 2 minutes per side. Remove using a slotted spoon and set aside on paper towels to drain briefly before serving. Repeat with the remaining oysters, adding more oil as necessary, to the pan and making sure to allow the oil to return to temperature before adding more oysters.
Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996