Fried Half Dozen Oysters Recipe
preserved lemon tartar sauce
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Ingredients
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Oysters
Preserved Lemon Tartar Sauce
Method
Oysters
- 1
Prepare the Oysters
Shuck the fresh oysters carefully and place them in a bowl. Ensure they are free of shells and any grit.
- 2
Make the Batter
In a medium bowl, combine the all-purpose flour, cornmeal, salt, and black pepper. In another bowl, whisk together the eggs and milk until well combined.
- 3
Coat the Oysters
Dip each oyster into the flour mixture, then into the egg mixture, and finally back into the flour mixture to coat evenly.
- 4
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Oysters
Carefully place the coated oysters into the hot oil, frying them in batches if necessary. Fry for 2-3 minutes on each side or until golden brown.
- 6
Preserved Lemon Tartar Sauce
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, chopped preserved lemons, capers, fresh parsley, dijon mustard, and lemon juice.
- 8
Season the Sauce
Add salt and black pepper to taste, stirring well to combine all ingredients thoroughly.
- 9
Chill the Sauce
Cover the sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
