This is a breeze to prepare and in addition to being a Super Green Seafood choice (see Monterey Bay blog roll), it has a wonderful south-of-the-border flavor profile with the masa breading and chipotle remoulade.
Gluten-free and a good diabetic entree choice.
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Pan Fried Oysters w/ Chipotle Remoulade

Yield: 1, 2 servings

1 jar (10-oz.) medium farmed oysters
2 tablespoon canola oil

Breading:

1 cup corn masa de harina
½ teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon smoked paprika

Chipotle Remoulade:

½ cup low fat mayonnaise
1 tablespoon fine diced (1/8 inch X 1/8 inch) red onions
2 teaspoons small capers
2 teaspoons sweet pickle fine diced
chipotle chile sauce to taste

Mix breading ingredients in bowl. Mix remoulade and place in serving bowl.
Heat canola oil in a cast iron or non stick frying pan. Coat oysters thoroughly
with breading and carefully place in hot oil watch out they may spatter. Cook till
golden brown on each side, place cooked oysters on a paper towels to absorb excess oil then arrange on a plate with the remoulade and serve

c. 2010 Aron David Bradley
http://www.boomercuisine.com