Prepare the Oysters: In a medium bowl, gently toss the drained and patted-dry raw oysters with 1 tablespoon of cayenne pepper and 2 teaspoons of table salt. Ensure each oyster is lightly coated. Set aside while you prepare the dredging mixture.

Make the Crust Mixture: In a shallow dish or a pie plate, combine the cornmeal, all-purpose flour, 1 tablespoon cayenne pepper, garlic powder, black pepper, and seasoned salt. Whisk well to ensure all ingredients are thoroughly mixed.

Heat the Oil: Pour the frying oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a small pinch of the cornmeal mixture into it; it should sizzle immediately.

Dredge the Oysters: Working in small batches (about 6-8 oysters at a time to avoid overcrowding the pan and dropping the oil temperature), dredge each seasoned oyster in the cornmeal crust mixture. Press firmly to ensure the coating adheres completely. Shake off any excess.

Fry the Oysters: Carefully place the dredged oysters into the hot oil. Fry for 2-3 minutes per side, or until they are golden brown and crispy. The oysters cook quickly, so watch them closely to prevent overcooking.

Drain and Serve: Using a slotted spoon or a spider, remove the fried oysters from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil.

Repeat and Serve: Repeat the dredging and frying process with the remaining oysters. Serve immediately with your favorite dipping sauces, such as remoulade, tartar sauce, or a squeeze of fresh lemon.