Crispy Fried Local Oysters Recipe
with a pickled bermuda onion tartar sauce
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Ingredients
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Oysters
Pickled Bermuda Onion Tartar Sauce
Method
Pickling the Onions
- 1
- 2
Pickle the Onions
In a small saucepan, bring the white vinegar to a boil. Pour the boiling vinegar over the sliced onions, ensuring they are fully submerged. Let sit for at least 30 minutes to pickle.
Tartar Sauce Preparation
- 3
Mix the Tartar Sauce
In a mixing bowl, combine the mayonnaise, Dijon mustard, capers, chopped parsley, salt, and black pepper. Stir until well blended.
- 4
Incorporate Pickled Onions
Once the onions have pickled for at least 30 minutes, drain them and add them to the tartar sauce mixture. Stir until evenly distributed.
Frying the Oysters
- 5
- 6
- 7
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Oysters
Carefully place the breaded oysters in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Assembly and Serving
- 9
Serve the Oysters
Place the crispy fried oysters on a serving platter. Serve with the pickled Bermuda onion tartar sauce on the side.
