We made fried oysters on Sunday night, and they were not nearly as crispy as I'd like. Was my oil not hot enough? I don't have a fat thermometer; I usually use the throw-a-piece-of-batter-in-the-oil method of testing. I didn't want to overcook them, but they just weren't browning. I dipped them in egg, then cornmeal, and then the oil. Maybe my cornmeal was stale?