Season the oysters with 1/2 tablespoon of the rub. Season the cornmeal with the rest of the rub.
Heat the oil in a nonstick skillet over medium-high heat. Dredge the oysters in the cornmeal, a few at a time, coating evenly. When the oil is hot, but not smoking, lay the oysters, four at a time, in the skillet. Do not crowd the pan. Cook for about 1 minute on each side, or until golden brown.
Drain on paper towels and serve hot.
Yield: 2 servings