Pan Fried Oysters with Tartar Sauce

 

For the Fried Oysters:

2 cups oysters, drained

2 large eggs, beaten

2 cups cornmeal

1 teaspoon sugar

1 tablespoon Old Bay seasoning

Kosher salt and fresh ground pepper, to taste

2 tablespoons all-purpose flour

2 cups vegetable oil, for frying

Malt vinegar, for serving

Lemon wedges, for squeezing

 

For the Tartar Sauce:

1 cup mayonnaise

1/3 cup dill relish, or finely chopped dill pickle

2 teaspoons capers, drained and chopped

1 teaspoon Dijon mustard

2 teaspoons lemon juice

Fresh ground pepper, to taste

2 green onions, chopped

 

Fry the Oysters

Pat the drained oysters dry with paper towels or a clean kitchen towel.

In a medium-sized bowl, beat the eggs.

Add the oysters to the egg bowl and set aside for 10 minutes.

In a medium bowl, combine the cornmeal, sugar, pepper, salt, Old Bay and flour.

Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.

Pour about 3 inches of vegetable oil in a large, cast iron skillet, or whatever skillet you have. Place the pan over medium-high heat and bring it to a temperature of 370.

Carefully add the oysters to the hot oil. Do not overcrowd the pan.

Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.

Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.

 

Make the Tartar Sauce

Gather the ingredients.

In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.

Add the green onions to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.

Serve the sauce alongside the fried oysters with the lemon wedges and malt vinegar, for dashing and enjoy.