Thoroughly drain the oysters from their liquor, gently shaking to remove as much moisture as possible. Sandwich the oysters between a couple sheets of paper towels and gently pat to expel any additional moisture. Place the oysters in a large bowl with the beaten eggs, gently stir to combine, and set aside to soak for 10 minutes.

In another bowl, place the cornmeal, flour, and seasoning, whisk to combine. After the oysters have soaked, remove the oysters from the egg, letting any excess egg drip off, and coat in the dry ingredients. Heat oil in a deep fryer or high-sided skillet to 350-375°F. Working in batches (making sure not to overcrowd the fryer or skillet), fry for 3 minutes or until the oysters are golden brown, cooked through, and crispy. Set fried oysters aside to drain on a wire rack.

To make the remoulade, place the mayo, sour cream, mustard, red bell pepper, garlic, chives, lemon juice, capers, and hot sauce in the bowl of a food processor. Blend until smooth.

Serve fried oysters with the remoulade on the side for dipping and dunking.