• Put ¼ cup of flour in a small bowl. Gradually whisk in the milk to make a smooth paste. Season with cayenne and salt and add the oysters.
• Combine the remaining 1 cup flour and cornmeal in a shallow pan. Season with salt and pepper.
• One at a time, lift the oysters from the milk mixture and coat evenly with the cornmeal mixture. Set aside on a piece of waxed paper.
• In a deep-fat fryer or deep heavy saucepan, heat the oil to 375°F.
• Fry the oysters a few at a time, turning often, for 2 to 3 minutes, until golden brown. Drain on paper towels and sprinkle with salt.
• Lay salad greens or arrange a bed of rock salt on each serving plate. Put 6 of the reserved oyster shells on each plate, stabilizing them on the greens or salt. Spoon 1 tablespoon of dressing into each shell and top with a fried oyster. Serve with lemon and pass remaining dressing.

Bacon-Sour Cream Dressing:

• Combine the vinegar, water, mustard and egg yolks in the top of a double boiler over hot water. Whisk vigorously until thickened; the mixture should hold the whisk lines. Remove from the heat
• Whisk the bacon fat, sour cream, bacon, and scallions into the egg yolk mixture. Season with the Tabasco and pepper. Set over hot water to keep warm until ready to use.