Place the shucked oysters in a bowl and pour the buttermilk over them. Gently toss to coat and let sit for 10–15 minutes in the refrigerator to tenderize and help batter adhere.

Make dry mix

In a shallow dish combine the all-purpose flour, cornstarch, cornmeal, salt, black pepper, smoked paprika, and garlic powder. Whisk to distribute seasonings evenly.

Dredge oysters

Heat a heavy skillet over medium heat and add vegetable oil to reach about 1/3" depth (approximately 2 cups). Bring oil to 350°F (175°C) or until a small pinch of flour sizzles. Remove oysters from buttermilk one at a time, letting excess drip back into the bowl, then dredge thoroughly in the dry mix, pressing lightly so a well-coated crust forms. Place dredged oysters on a wire rack.

Fry oysters

Working in a single layer (do not overcrowd), carefully place oysters into the hot oil. Fry 1.5–2 minutes per side until golden brown and crisp. Monitor oil temperature, adjusting heat to maintain ~325–350°F. Use a slotted spoon to transfer cooked oysters to a paper towel–lined tray or wire rack; season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining oysters.

Dressing (Creamy Lemon-Herb)

In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, honey, chopped parsley, chopped dill, minced garlic, salt, and pepper until smooth and emulsified. Taste and adjust acidity, salt, or sweetness. Refrigerate until ready to use (can be made up to 24 hours ahead).

Salad Assembly

Prep vegetables

Thinly slice the cucumber (half-moon slices if using half English cucumber), halve the cherry tomatoes, and thinly slice the red onion into half-moons. Place mixed salad greens in a large bowl, add cucumber, tomatoes, and red onion. Chop chives and sprinkle over the salad.

Dress salad

Add about half of the dressing to the salad and toss gently to coat. Add more dressing to taste — the salad should be lightly dressed, not saturated.

Plate and finish

Divide the dressed salad among 2 plates or one large platter (see servings). Arrange the warm fried oysters on top of each portion, spacing them evenly. Garnish with a squeeze of fresh lemon over the oysters and salad, scatter microgreens if using, and add lemon wedges on the side. Serve immediately so oysters remain crisp.