Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal and drop one at a time into hot oil. Fry until golden and crispy (about 5 minutes), remove, drain and serve.
When frying, it is crucial to maintain the oil temperature. Overloading the oil will cause a severe drop in temperature causing whatever you are frying, and the product will absorb more oil, resulting in a greasy, soggy final product. Keep a thermometer in the oil at all times so that you can monitor the temperature. Also, only bread as much as you can fry at one time. Pre-breading can cause clumps, which will fall off during the frying process. A good method for frying in batches is to preheat your oven to “warm” (200 degrees). Place paper towels or a cooling rack on a baking sheet and place in the oven. Place the already fried objects in the oven, leaving the oven door cracked slightly to prevent steaming.