Heat 1 cup of vegetable oil in a frying pan over medium heat. Add the julienned sweet potatoes and fry until golden and crispy, about 5-7 minutes. Remove from oil and drain on paper towels. Season with salt to taste.

Prepare the Chili-Corn Sauce

In a saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add garlic and sauté until fragrant. Add corn kernels, diced red bell pepper, chili powder, lime juice, and cilantro. Cook for about 5 minutes until the corn is heated through. Season with salt and pepper to taste. Set aside.

Prepare the Oysters

In a bowl, mix corn flour, cornstarch, salt, black pepper, and chili powder. Dredge each oyster in the mixture, coating well.

Fry the Oysters

In a deep skillet, heat the remaining vegetable oil over medium-high heat. Fry the coated oysters in batches until crispy and golden brown, about 2-3 minutes per side. Drain on paper towels.

Serve

Plate the crispy fried oysters alongside the chili-corn sauce and sprinkle the fried sweet potatoes on the side. Garnish with additional cilantro if desired.