Whisk together salad dressing ingredients and set aside.
Drain the oysters and pat dry. In a wide, flat bowl beat the eggs. In a second flat bowl, mix the flour and cornmeal. Heat the oil until hot (375F).
When the oil is hot, dredge the oysters in the eggs followed by the cornmeal/flour mixture. Working in batches, fry oysters until golden brown on both sides (about 4-5 minutes). Remove from the oil and place on a plate lined with paper towels.
To assemble salad, divide lettuce between 4 large serving bowls and top with red onion and fried oysters. Top with dressing or serve dressing on the side.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.