Crispy Oysters* Recipe

Prepare oysters

Pat the shucked oysters dry with paper towels. Drain any excess liquid and set them on a plate. Keeping them dry helps the coating adhere and ensures a crisp fry.

Set up breading station

In a shallow bowl, whisk together the buttermilk and egg until combined. In a second shallow bowl, mix the flour, cornmeal, 1.5 tsp salt, 0.5 tsp black pepper, smoked paprika, and cayenne. In a third shallow bowl, place the panko breadcrumbs.

Coat oysters

Working in small batches, dredge each oyster first in the flour-cornmeal mixture (shake off excess), then dip into the buttermilk-egg mixture, and finally press into the panko breadcrumbs to coat completely. Place coated oysters on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1.5 inches (roughly 3-4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one small breadcrumb — it should sizzle immediately and brown in about 30–45 seconds.

Fry oysters

Fry oysters in batches (do not overcrowd) for 1 to 1.5 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray to drain. Keep fried oysters warm on a rack in a 200°F (95°C) oven while finishing remaining batches.

Trim the fennel: remove the stalks and fronds (reserve a few fronds for garnish if desired). Slice the bulb very thinly (a mandoline is recommended) into rounds or half-moons. Core, seed, and thinly slice the red bell pepper into matchsticks. Place both in a mixing bowl.

Make dressing: whisk together lemon juice, olive oil, red wine vinegar, honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.

Toss salad: pour the dressing over the sliced fennel and red pepper, add chopped parsley, and toss to combine. Let sit at room temperature for 5–10 minutes to soften the fennel slightly and marry flavors.

In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, chopped cornichons, hot sauce, paprika, lemon juice, Worcestershire sauce, 1/8 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning or acidity with additional lemon or salt if needed. Chill until ready to serve.

Arrange a small bed of the fennel and red pepper salad on individual appetizer plates or on a communal platter.

Place 3 crispy oysters per serving on top of the salad bed. Spoon a small dollop (about 1 tsp) of remoulade onto each oyster or serve the remoulade on the side for dipping.

Garnish with microgreens or chopped chives and a few reserved fennel fronds. Serve immediately with lemon wedges for squeezing over the oysters.