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
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Ingredients
- Mustard dill sauce
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1/3 cup
Dijon mustard
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2 tbl. honey, chestnut or basswood suggested
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2 tbl. of white wine vinegar
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1/2 cup of extra virgin olive oil
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1/4 tsp. fresh milled black and white pepper
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1/2-1 tsp. kosher salt, to taste
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1/2 tsp. roasted garlic, optional
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1/2 cup of finely chopped fresh dill
- The oysters
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2 eggs
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2/3 cups of buttermilk
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1 tbl. fresh lemon juice
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pinch of salt and pepper
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2 dozen freshly shucked oysters
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2 cups of premium corn meal (Indian flint is wonderful)
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1/4 cup of corn starch
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1/4 tsp. fresh milled black pepper
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1 tsp. kosher salt
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canola oil for frying
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lemon wedges for final squeeze of juice
Directions
- Mustard dill sauce
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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
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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.
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Add the oysters. Cover and let these marinate in the refrigerator for 15-20 minutes.
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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.
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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.
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