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
2 dozen oysters
Mustard dill sauce
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
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
In This Recipe
Mustard dill sauce
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.
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.