Drain oysters well and dry with a paper towel. Wrap each oyster with a piece of the bacon (that has been cut in half crosswise and then again lengthwise).
In a shallow bowl, combine the flour, cornmeal, and cajun seasoning. Stir to combine. In another shallow bowl, combine the slightly beaten eggs and Louisiana Hot Sauce. Stir to combine.
Dredge each oyster in the egg mixture and then in the flour/cornmeal mixture. Place on wax paper.
Heat the vegetable oil in a large dutch oven to 350℉. Fry each oyster in the hot oil for 3-4 minutes until golden brown. Remove from the vegetable oil and drain on paper towels.
Serve with spicy remoulade sauce.
Serving Size 2 pieces