Fried Oysters With Tartar Sauce

One of the things I love about this recipe is that there is no advice about how many servings it makes. I think two servings would be about right, but maybe it would work out to just one if I was feeling greedy.

Just added a pinch of cayenne to the batter. My oh my.

Use only egg whites and not the whole egg for the breading and pop them into an air fryer for about 10 minutes. Perfection!

Here's a far simpler tartar sauce recipe that I learned from my father-in-law in Plymouth, MA. A true shellfish snob, he would only eat the clams, quahogs, and oysters that he dug himself. He never ordered them in a restaurant. Tartar Sauce: 1/2 cup mayonnaise, 1/2 cup sweet pickle relish, juice from 1/2 lemon.

First thing on a Sunday morning I see this photo of gorgeous fried oysters, and now that's all I can think about...

I fry seafood in a wok. It takes less fat and provides a large surface area for frying. I fry breaded shrimp, scallops and oysters this way.

Roy Blount Jr. wrote this little couplet that I always quote when the subject of oysters comes up: I like my oysters fried that way I know my oysters died.

Sounds wonderful. I'll make it soon. But for the sauce, I'll use Duke's mayo. I'm a 62-year-old Air Force brat and can remember the mayo my mom used 50 years ago in sandwiches and her spectacular potato salad. We lived on airbases in New Hampshire, Main, Alabama, Illinois and California, where I settled. Until I moved to North Carolina after 25 years on the West Coast I thought that tangy, rich flavor was lost. But Duke's still has it. "Real" Foods and all the rest don't.

Been making these for years for my Po-Boys. I fry in a combo of peanut oil and rendered lard. A teaspoon of baking soda in the flour will get a puffier crust. Put these puppies in a French stick with the tarter sauce and some fresh tomatoes, pop a brewski and turn on the game...

fifty one years ago in a small out of the way bar in Maryland, I learned the best way to make fried oysters. Roll out Saltine crackers into almost a powder, dip chilled oysters in beaten eggs, coat with cracker crumbs, let sit for half hour at least, fry in vegetable oil(canola) in deep fryer at 375 degrees for about two minutes-no more! Take out put on paper towels, serve immediately. Outside should be crispy and oysters still juicy. One option: mix some Old Bay Seasoning in the cracker crumbs.

The secret to making excellent Pan Fried Oysters is: one sleeve of crushed Saltine Crackers - follow below: 3 bowls: 1) 3 Beaten Eggs - 2) Salt & Pepper Flour - 3) Crushed Saltine Crackers. Dredge each raw oyster: 1st: Beaten Eggs - 2nd: Flour Mixture - 3rd: Crushed Crackers - place each prepared oyster on a plate until all oysters are prepared. Heat - 1/4 inch of Avocado Oil in 2 large cast iron skillets - then - turn heat down to medium heat. Space & fry oysters to golden brown.

We would shallow fry the breaded oysters (about a half-inch of oil) in everyday olive oil using a 10 inch carbon steel pan at the seafood house I cooked at in San Fran, back in the 80's. Turn them over with tongs when half way done to finish the other side. It's the only way I make them at home when I do.

WOW! I can actually fry oysters! I just needed really good instructions. I followed the frying instructions to the letter, even the Crisco. I did make a change to the recipe, subbing saltine cracker crumbs for panko....the southern girl in me just demanded it. This was really, really good. I can't wait to try it with oysters that I have shucked!

This is one of those times where I wish there was an actual (rough is fine) measurement included. In my area, garlic cloves and shallots vary in size hugely. One minced shallot can range from not much more than a teaspoon to 3 or 4 tablespoons. Some hint to which end of spectrum would be helpful please. I am tired of my tartar sauce and would like to try this. Robbie V - that was great! I had a wonderful morning chuckle. And like much good humor - you pointed directly at the truth.

Did this with brined tofu and it is yum.