I think there are few things in this world as good as a perfectly fried oyster.
When you combine that fried oyster with a locally baked po-boy loaf, lots of mayonnaise, and fresh sliced red tomatoes, then a thing of wonder is born.
A word of caution, please do not overcook fried seafood. A big fat oyster, well-breaded, and dropped into hot oil is done in less than one minute. The longer you cook it, the dryer and less appealing it becomes.
1 quart drained oysters
1 package dry tempura powder
1 package panko bread crumbs
Tony Chachere's Creole seasoning
Toss the oysters in the tempura powder that has been aggressively seasoned with Tony's, remove excess powder and place on a sheet pan to become tacky. Now toss in the panko, again remove excess, and deep fry in small batches for just less than one minute. Serve at once.