Pour oil to a depth of 1 1/2 inches into a large cast iron or heavy skillet; heat over medium-high heat until oil reaches 350°.
Whisk together cracker meal, flours, 2 teaspoons kosher salt, and 1/2 teaspoon white pepper in a shallow bowl. Dredge oysters in mixture, shaking off excess. Fry, in batches, 2 to 4 minutes or until golden brown. Drain on paper towels; sprinkle with salt and pepper.
Spoon Blue Cheese Vinaigrette onto 4 serving plates. Top each with fried oysters and Quick Pickled Okra.
Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).
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