Oysters Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp lemon juice and 1/2 tsp Worcestershire sauce. Stir until smooth.

Fold in 1 tbsp chopped capers, 1 tbsp finely chopped cornichon (or dill pickle), 1 tbsp sliced green onion, 1 tbsp chopped parsley and 1/4 tsp paprika. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Refrigerate while preparing the rest.

In a large bowl combine 2 cups shredded green cabbage, 1/2 cup shredded red cabbage and 1/2 cup grated carrot.

Whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp pepper. Toss dressing with cabbage mixture until evenly coated. Chill until ready to serve.

Place cut potatoes in a large bowl and cover with 4 cups cold water. Soak 30 minutes to remove excess starch; drain and pat dry thoroughly with kitchen towels.

Heat 2 cups vegetable oil in a heavy-bottomed skillet or Dutch oven to 325°F (about moderate). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil heat to 375°F. Return fries to hot oil in batches and fry until golden and crisp, about 2–3 minutes. Drain, sprinkle with 1 tsp salt and keep warm.

Bring 2 cups water and 1/2 tsp salt to a boil in a small saucepan. Slowly whisk in 3/4 cup quick-cooking grits to avoid lumps.

Reduce heat to low and cook, stirring frequently, until thickened (follow package time, usually 5 minutes). Remove from heat and stir in 1 tbsp butter, 1/2 cup grated sharp cheddar and 1/4 tsp black pepper. Keep warm until serving.

Pat the 24 shucked oysters dry with paper towels. Place them in a bowl and pour 1 cup buttermilk over them; let sit 10 minutes to slightly plump and season.

While oysters rest, combine 1 cup all-purpose flour, 1 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp garlic powder in a shallow bowl or rimmed plate and whisk to blend.

Heat about 1" of vegetable oil (approximately 1 cup) in a heavy skillet over medium-high heat until it reaches 350–365°F (or test by dropping a pinch of flour — it should sizzle and brown slowly).

One at a time, lift each oyster from the buttermilk, allow excess to drip back into the bowl, then dredge in the flour-cornmeal mixture, pressing lightly to adhere. Place dredged oysters on a wire rack while oil comes to temperature.

Fry oysters in batches (do not overcrowd) for 1.5–2.5 minutes per side until golden and crisp. Use a slotted spoon to transfer to a paper towel-lined tray. For extra richness, finish with 1 tbsp butter spooned over the hot oysters (optional).

Keep fried oysters in a warm oven (200°F) in a single layer on a rack while finishing remaining batches to maintain crispness.

Divide the chosen starch: portion French fries (or alternatively cheese grits) onto serving plates.

Place a generous scoop of coleslaw alongside the fries or a spoonful atop grits. Arrange 6 fried oysters per serving over or beside the starch.

Drizzle or dollop 1–2 tbsp remoulade over the oysters (or serve remoulade on the side). Garnish with chopped parsley and lemon wedges. Serve immediately so oysters remain crisp.