horseradish sauce is what really makes these oysters special. And its flexible as well as easy. Grandma sometimes used sour cream in place of the yogurt. Even heavy cream worked well. She used minced green onions in place of the chives to give the sauce a deliciously different flavor, and a chopped sour pickle turned it into the best tartar sauce you'd ever eaten.
cup each mayonnasise and plain yogurt
teaspoon dried chives
teaspoons prepared horseradish
teaspoons lemon juice
pint oysters or 1 pound catfish fillets, cut into quarters
cup plus ¼ cup butter, melted, divided
cup biscuit mix
teaspoon each garlic powder and paprika
teaspoon black pepper
1.For horseradish sauce, combine mayonnaise, yogurt, chives, horseradish and lemon juice in a small bowl and mix well. Chill, covered, for 1 hour or longer. 2.For oysters, preheat oven to 425°F. Drain oysters and pat dry with paper towels. 3.Brush bottom and sides of 15 x 10-inch baking dish with vegetable oil. Add 1/3 cup melted butter, tilting baking dish to coat bottom evenly. 4.Combine biscuit mix, cornmeal, garlic powder, paprika and black pepper in a shallow dish and mix well. Whisk eggs in a medium bowl until blended. Dip oysters in eggs and coat with cornmeal mixture. Arrange in a single layer in prepared baking dish. Drizzle with remaining butter. 5.Bake until cooked through and golden, about 15 minutes. Serve oysters with the horseradish sauce.