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Author Notes: Having grown up along the coast of Rhode Island I am really fond of seafood. To me oysters are best either raw or when they are fried in a premium corn meal. Recently, I found a great new source of an Indian flint corn meal from the Davis Farm. This inspired me to make a new sauce rather than the traditional tartar. - Sagegreen
Makes 2 dozen oysters
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
- 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.
- 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
- 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.
- Add the oysters. Cover and let these marinate in the refrigerator for 15-20 minutes.
- 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.
- 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.
Tags: takes you to the coast
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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