Fried oysters, corn meal style

Mustard dill sauce

• 1/3 cup Dijon mustard
• 2 tbl. honey, chestnut or basswood suggested
• 2 tbl. of white wine vinegar
• 1/2 cup of extra virgin olive oil
• 1/4 tsp. fresh milled black and white pepper
• 1/2-1 tsp. kosher salt, to taste
• 1/2 tsp. roasted garlic, optional
• 1/2 cup of finely chopped fresh dill

1. Mix the mustard, honey, and vinegar together. Add the salt and pepper. Whisk in the oil to incorporate in a smooth sauce. Add the optional garlic. Stir in the dill. Taste and adjust the seasoning to your liking. Keep chilled until serving.

The oysters

• 2 eggs
• 2/3 cups of buttermilk
• 1 tbl. fresh lemon juice
• pinch of salt and pepper
• 2 dozen freshly shucked oysters
• 2 cups of premium corn meal (Indian flint is wonderful)
• 1/4 cup of corn starch
• 1/4 tsp. fresh milled black pepper
• 1 tsp. kosher salt
• canola oil for frying
• lemon wedges for final squeeze of juice

1. Beat the eggs together with the buttermilk in a nonreactive bowl. Add the lemon juice, a pinch of salt and pepper, and the optional garlic.
2. Add the oysters. Cover and let these marinate in the refrigerator for 15-20 minutes.
3. Combine the corn meal with the corn starch, kosher salt and black pepper. Dredge the oysters in this mix. Heat about 1 inch of oil to high (about 360 degrees) to a deep frying pan. Leaving about an inch between oysters, cook up a batch at a time. These will cook fast, usually around 4 minutes. Drain on paper towels. Make sure the oil reheats before starting another batch.
4. Serve warm with a dab of honey mustard dill sauce and a final squeeze of fresh lemon. You can either serve these on toothpicks already dipped and spritzed for your guests or on a serving platter with the sauce and lemon wedges on the side.