1. Drain the oysters thoroughly in a colander. Meanwhile, heat the oil to 375 degrees in a deep fryer.
2. In a bowl combine the corn meal, salt, black pepper, and cayenne and mix thoroughly.
3. Roll the drained oysters about 6 to 8 at a time in the seasoned corn meal, taking care to coat each one evenly and thoroughly.
4. Fry the oysters in batches of 6 to 8, taking care to keep the frying temperature between 360 and 375 degrees; wait a few minutes after frying a batch for the oil temperature to rise again to the desired level. (If you use a heavy kettle or saucepan, be sure to clip a deep frying thermometer to the side of it and to adjust the burner heat to keep the oil temperature constant.) Fry each batch of oysters for about 2 minutes, or until golden brown.
5. When done, drain thoroughly by raising the frying basket out of the oil or by using a long-handled skimmer.
6. Place each cooked batch on a large platter lined with paper towels, then set in a preheated 200 degree oven to keep warm until all the oysters are fried.

Makes 2 1/2 dozen fried oysters.