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)
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.