Rinse shucked oysters gently under cold water and drain well in a fine-mesh sieve. Place oysters in a bowl and pour buttermilk mixed with 1 tsp hot sauce over them. Cover and refrigerate for 20–30 minutes to tenderize and give flavor.

Prepare dredge

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1/2 cup panko, 1.5 tsp salt, 1 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp cayenne. In a separate shallow bowl, beat 2 eggs to make the egg wash.

Bread the oysters

Remove oysters from buttermilk, letting excess drip off. One by one: dredge oysters in flour/cornmeal mixture, dip in beaten eggs, then press into panko/cornmeal mixture again for a double-coat. Place on a wire rack while you heat the oil. Keep a small tray for finished oysters to rest on paper towels.

Heat oil and fry

Pour 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches (or heat in a deep fryer to 350°F/175°C). Heat oil to 350°F (use a thermometer). Fry oysters in small batches (4–6 at a time) so oil temperature stays steady. Fry 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon to transfer oysters to a paper-towel-lined tray; season lightly with a pinch of salt immediately.

Finish

Keep fried oysters warm in a single layer in a 200°F oven while finishing remaining batches. Serve hot with tartar-style sauce and lemon wedges.

Spanky's Spuds / French Fries

Choose your side: For Spanky's Spuds (roasted seasoned potatoes): preheat oven to 425°F (220°C). Cut baby Yukon golds into halves or quarters to make roughly 1–1.5-inch pieces. Toss with 2 tbsp vegetable oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crispy. For French Fries: cut russets into 1/4-inch sticks, rinse in cold water and pat dry. Fry in 350°F oil (same oil used for oysters or separate) 3–4 minutes until cooked through and pale golden, drain briefly, then fry a second time at 375°F for 1–2 minutes until crisp and golden. Season with salt.

Hushpuppies (Large Plate only)

Make batter: whisk 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar, and 1/2 tsp salt in a bowl. In another bowl whisk 1/2 cup buttermilk and 1 egg; stir into dry ingredients along with 1/4 cup finely chopped onion until just combined. Heat oil in a deep pot to 350°F. Drop heaping teaspoonfuls of batter into the hot oil, frying in small batches until golden brown, about 2–3 minutes, turning as needed. Drain on paper towels and keep warm.

Coleslaw (Large Plate only)

Combine 2 cups shredded green cabbage and 1/2 cup grated carrot in a bowl. Whisk 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Pour dressing over cabbage mixture and toss to coat. Chill at least 15 minutes before serving to let flavors meld.

Tartar-style sauce & plating

Make sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers (optional), 1 tbsp lemon juice and 1 tbsp chopped parsley. Stir and taste; adjust salt and lemon as desired. To plate: for Small Plate arrange a portion of Spanky's Spuds or French Fries, add a heap of 6–8 crispy oysters, a small ramekin of tartar sauce and a lemon wedge. For Large Plate serve larger portion of fries/spuds plus 6–8 oysters, 4–6 hushpuppies and a generous scoop of coleslaw. Garnish with extra parsley and serve immediately.