Instructions: In a small flat bowl combine flour with 1 tablespoon Bayou Blast; in another bowl combine masa harina with remaining Creole seasoning; in a third bowl beat eggs with milk.

Dredge oysters first in seasoned flour, then in egg mixture, then in seasoned masa harina.

In a large high-sided skillet heat about 1/2-inch oil over high heat. When hot add half of oysters and fry for about 1 1/2 minutes on each side until golden-brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.

Before serving, sprinkle with salt and dust with a little Creole seasoning.

This recipe yields 24 oysters (enough for 4 to 6 Po" boys).

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