CoRn-FRieD oYSTeRS

By blum099

Ingredients

• 2 1 1/4 (recipe below) 2 cups cornmeal 1 teaspoon ancho chili powder 1/4 teaspoon cayenne pepper
• 24 24 3/4 1/3 shucked 3/4 cup buttermilk all-purpose flour for dredging 1/3 cup canola oil Fine sea salt pickled jalapeño slices

Details

Servings 4

Preparation

Step 1

1. prepare Mustard Tartar Sauce up to 2 days ahead. Refrigerate. 2. Combine the cornmeal, chili powder and cayenne pepper in a
mixing bowl.
3. Soak the oysters in buttermilk, dredge in all-purpose flour and then in the seasoned cornmeal.
4. heat some of the oil in a skillet over medium heat. panfry the oysters in batches until they begin to crisp on the surface and turn golden-brown, approximately 2 minutes. Turn them over and fry the other side, approximately 2 more minutes. as they are done, set them on a paper-towel-lined plate to drain. add additional paper towels between batches as needed. Season the cooked oysters with sea salt.
5. Serve the oysters with pickled jalapeño and the tartar sauce alongside.
1. put the pickles, capers, tarragon, and parsley in a food processor and pulse to chop them together. add the mayonnaise, lime juice, and mustard and pulse just to combine. Season with salt and pepper.
2. To serve, spoon the sauce into a small bowl and scatter the mustard seeds over the top.