Pour peanut oil into a deep fryer or heavy-bottomed pot to a depth of about 2–3 inches. Heat to 350°F, using a thermometer to maintain accuracy.

In a shallow casserole dish, whisk together the buttermilk, garlic powder, paprika, and a dash of hot sauce. This mixture adds both flavor and helps the coating stick to the oysters.

In another casserole dish, whisk the cornmeal, all-purpose flour, parsley flakes, and a generous pinch of salt and pepper—or use Creole seasoning for extra punch.

Add the oysters to the buttermilk mixture. Let them soak for about 5–10 minutes to absorb flavor and tenderize slightly.

Remove oysters from the buttermilk, letting excess drip off. Dredge in the cornmeal mixture, pressing lightly so the coating sticks. Shake off any extra.

Carefully place a few oysters at a time into the hot oil. Fry for 2 minutes, or until they are golden brown and crisp. Don't overcrowd the pot; the temperature will drop.

Use a slotted spoon to remove the oysters to a paper towel-lined plate. While still hot, sprinkle with a little extra salt or pepper.

In a small bowl, stir together the mayonnaise, Creole mustard, paprika, vinegar, Worcestershire sauce, and a dash of hot sauce. Season with salt and pepper or a bit of Creole blend to taste. Serve immediately or refrigerate until serving.