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Oysters: Fried Oysters

Source of Recipe


From "Lobster Rolls and Blueberry Pie" by Rebecca Charles



List of Ingredients



• 6 to 8 medium oysters
  
• Vegetable, peanut or canola oil
  
• ½ cup cracker meal
  
• 1½ cups flour
  
• Kosher salt
  
• Pearl Oyster Bar Tartar Sauce (recipe follows)
  
• Greens and chives, for garnish
  






Instructions



1. Shuck the oysters and clean and save the shells. Place the oysters in a bowl in their liquor and refrigerate until ready to fry. In a deep saucepan or pot, heat the oil to 350° F.
   
   
2. Mix the cracker meal and flour in a large pie plate to make the dredge. Drain the oysters in a strainer and drop them into the dredge, one by one, keeping them separated. Coat each oyster well, then shake off the excess dredge. Drop each oyster gently into the hot oil and fry until they are golden brown, about 3 to 4 minutes. It's important not to overfry them. Drain them on paper towels and sprinkle with kosher salt.
   
   
3. To serve:
   Arrange the shells in a circle with the narrow ends of the shells in the center. Put a spoonful of tartar sauce in the center of each shell. Top it with a fried oyster. Garnish the plate with a bouquet of greens in the middle (such as a mixture of baby lettuces). Sprinkle it all with chives.
   
   Serves 2
   
   ............
   
   PEARL OYSTER BAR TARTAR SAUCE
   
   • ¼ cup chopped red onion
   • ¼ cup roughly chopped capers
   • ¼ cup chopped cornichons (plus 2 Tbsp of the juice)
   • 3 cups Hellman's mayonnaise
   • ½ tsp kosher salt
   • ½ tsp freshly ground black pepper
   
   In a large bowl, mix the ingredients throughly. Refrigerate.