cornmeal fried oysters with homemade tartar
photo by Jennifer Johnson
3 tablespoons plain Greek yogurt
3 tablespoons mayonnaise
Zest and juice from 1/2 lemon
2 teaspoons capers, drained and roughly chopped
1 tablespoon finely chopped fresh flat-leaf Italian parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups flour
2 cups cornmeal
1 tablespoon Old Bay seasoning
2 cups buttermilk
24 oysters, cleaned, dried, and shucked
Canola or vegetable oil, for frying
In a medium bowl, combine ingredients for tartar sauce and mix well. Taste for flavor and adjust as desired. Set aside.
In a large bowl, combine flour, cornmeal, and Old Bay seasoning. Season with salt and pepper. Set aside.
Place buttermilk in a shallow bowl. Remove oysters from their liquor, draining off excess liquor. Place oysters in buttermilk and toss to completely coat. One at a time, remove each oyster from buttermilk, allowing excess to drip back into bowl. Toss each into cornmeal mixture, coating completely. Repeat once more, coating in buttermilk and ending in cornmeal mixture. Transfer to a baking sheet and continue until all oysters are breaded.
In a shallow saucepan with high sides, bring 2 inches of oil to 375ºF. Working in batches, add oysters and fry until golden brown and cooked through, 1-2 minutes (oysters may curl slightly when done). Remove with a slotted spoon and place on a paper towel-lined plate and season with salt while warm. Repeat with remaining oysters until all are fried. Serve with tarter sauce for dipping.
Makes 2 dozen.