Heat the oil in a deep fryer to 350ºF, or heat 1½ to 2 inches of oil in a 5-quart Dutch oven over medium-high heat to 350ºF.

Place the seasoned flour in a large mixing bowl. Once the oil has almost reached 350º, drain any excess oyster liquor from a batch of the oysters and dredge them in the seasoned flour.

Carefully slide the oysters into the oil. (As the cold oysters come in contact with the hot oil, it may momentarily bubble up in the pan.) Fry the oysters just until golden brown and crispy, about two minutes. Remove the finished oysters from the oil with a slotted spoon and drain on paper towels. Repeat, dredge and fry the remaining oysters. As soon as all the oysters have been fried and drained, add small batches of them to the bowl of barbecue sauce and toss to coat well. Drizzle with blue cheese dip or dressing, and serve while still warm.

Serving suggestions: serve individually as a passed hors d'oeurves; allocate 6 oysters per person as an appetizer, 12 per person for a main course; use as filling for a fried oyster po-boy.