Fried Oysters with Cucumbers and Pickled Pepper Mayonnaise

By LRay

The Local Palate, November 2014, page 109.

Ingredients

• Pickled Chilies
• 2 cups cider vinegar
• 2 cups white vinegar
• 3/4 cup sugar
• 1 tablespoon salt
• 1 pound hot banana peppers, sliced into rings
• 1 yellow onion, thinly sliced
• Pickled Pepper Mayonnaise
• 1 cup mayonnaise
• 1/2 cup pickled chilies, chopped
• 2 garlic cloves, minced
• 4 tablespoons chili vinegar
• Cucumbers
• 2 small cucumbers, or enough to make about 2 cups, cut into 1/4-inch-thick rounds
• 1 small red onion, thinly sliced
• 1/2 cup mint leaves, torn
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon sugar
• Oysters
• Oil for frying
• 2 cups cornmeal
• 4 cups white flour
• 24 oysters, shucked, held in their liquor
• Salt
• Finely ground black pepper

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

For Pickled Chilies

Heat the vinegars, sugar, and salt to a rolling boil. Pour over chilies and onions. Allow to sit at room temperature for a few hours or overnight. You will have some chilies left over to use for another purpose.

For Pickled Pepper Mayonnaise

Combine above ingredients. The mayonnaise should be bright, spicy, and a little sweet. It should also be pourable.

For Cucumbers

Combine all the ingredients and allow to sit at room temperature for about 10 minutes.

 For Oysters

Heat a deep fryer to 350 degrees.

Combine cornmeal and flour in a large bowl. Remove oysters from their liquor and completely coat in the flour mixture. Toss the oysters around so they are totally covered.

Fry oysters, in batches if necessary, until they are lightly golden brown and crispy, about 2–3 minutes. Remove to a towel-lined tray and season with salt and black pepper.

On a large platter, cover the bottom with the cucumber mixture, then place the hot fried oysters on top. Drizzle a good amount of the mayonnaise on top and serve.