Combine all ingredients, except oysters and oil, in a sided dish. Coat the oysters, ensuring they are still a little wet from their natural juices, in the flour/cornmeal mixture, gently pressing it on. Heat the oil in a large skillet over medium-high heat. When hot, add the oysters. Cook until golden brown, about 2 minutes per side. Serve immediately with fresh lemon and/or tartar or cocktail sauce.