In a small flat bowl combine flour with 1 tablespoon Creole seasoning; in another bowl combine masa harina with remaining Creole seasoning; in a third bowl beat eggs with milk. Dredge oysters first in seasoned flour, then in egg mixture, then in seasoned masa harina. In a large high-sided skillet heat about 1/2-inch oil over high heat. When hot add half of oysters and fry for about 1 1/2
minutes on each side until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Before serving, sprinkle with salt and dust with Creole seasoning.
Yield: 24 Oysters (enough for 4 to 6 Po'boys)