1. Gather the ingredients.
2. Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
3. Drain the oysters and pat dry with paper towels or a kitchen towel.
4. In a bowl, beat the eggs.
5. Add drained oysters and set aside for 10 minutes.
6. In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour.
7. Lift an oyster out of the egg mixture and let excess drip off and roll it in the cornmeal mixture to coat.
8. Then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8.
9. Fry the oysters for about 2 to 4 minutes, or until they are golden brown.
10. Use a metal slotted spoon to remove the oysters to paper towels to drain.
11. Repeat with subsequent batches.

Make the Tartar Sauce

1. Gather the ingredients.
2. In a bowl, combine the mayonnaise with the dill relish, capers, lemon juice, mustard, and black pepper.
3. If desired, chop a green onion finely and stir it into the mixture. Stir to blend thoroughly.
4. Serve as a side to the fried oysters and enjoy!