Serves: 2–4 or ME

Absolutely the BEST EVER fried oysters!

And I DO know as… I am a pro at eating them whenever I can…wherever I can, just sayin’.

& the sauce has a French kick.

Prepare the Mignonette Cocktail sauce so it can chill for at least an hour. Recipe follows.

Ingredients (Always use organic, regenerative if possible.)

• 2 dozen Fresh North Carolina oysters, shucked
• 1/2 cup local grass-fed A2 buttermilk
• 1 cup Panko breadcrumbs
• 1 cup very finely ground cornmeal
• 1/2 cup All-purpose flour
• Old Bay seasoning (dash in breading & sprinkle after, if desired)
• 1/4 teaspoon sea salt + some for sprinkling
• 1 tablespoon of lemon juice
• 1/4 teaspoon fresh coarsely ground black pepper + some for sprinkling
• 2 cups canola oil, for frying

Method

1. Drain and dry the oysters extremely well.

Shuck fresh oysters fresh and drain them thoroughly. Arrange them between several layers of paper towels and gently pat them dry. Continue this process until the oysters have released as much surface moisture as possible. Don’t squish them. Sprinkle very lightly with sea salt and a squirt of lemon juice. Let rest 5 minutes.

2. Soak in buttermilk.

Place the oysters in 1/2 cup grass-fed buttermilk and let them soak 10 minutes.

3. Make the breading.

Mix 2 parts panko breadcrumbs (1 cup) + fine cornmeal (1 cup) : 1 part flour (1/2 cup) and a dash of Old Bay seasoning (Keep the Old Bay subtle to allow the oysters fresh sea flavor to dominate.) 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.

4. Dredge. Don’t hesitate to make more breading if it gets clumpy.

Remove each oyster from the buttermilk and gently slide it on the side of the buttermilk bowl just to catch the drips. Dredge each oyster thoroughly in the breading mixture, making sure it is well coated. Arrange the breaded oysters on a plate and allow them to rest for 10 minutes. IMPORTANT: This 10-minute rest helps the coating adhere to the oysters.

5. Fry. Think SMALL BATCH & QUICK FRY. Have a sized-to-your-pan frying spider ready to stir and scoop out the oysters. Have cooling rack set up over a baking pan to catch the cooked oysters.

In a (deep) saucepan that will hold about 3 inches deep of oil, hold 5-6 oysters with room between them as they float and fry, and has 4 or more inches of space between the oil level and the top edge of the pan. It is VERY IMPORTANT to be sure the pan will safely fry your oysters without spitting oil out or boiling over. Have a fire extinguisher nearby. (ALWAYS IN THE KITCHEN.)

Heat the canola oil to 350°F. The 350°F temperature is intentional: it allows the crust to become beautifully browned and crunchy without cooking the oysters too aggressively.

Carefully add one oyster to the hot oil. When you’re sure the oil is behaving, add up to 5 oysters, more depending on your pot size. They should float freely in one level. Fry, moving them a bit, until the coating is crispy and golden with light brown extra crispy spots on all sides. See the photo above.

6. Finish.

Remove the oysters from the oil and drain on a wire cooling rack. While they are still hot, give them a very light sprinkle of your preferences: Old Bay, sea salt, black pepper, etc. Maybe a squirt of lemon juice or a sprinkle of champagne.

Serve immediately with Lemon-Horseradish Aioli.

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Mignonette Cocktail Sauce

Ingredients

• 1 cup mayonnaise (or chef-made aioli)
• 1/4 cup Heinz cocktail sauce
• Dash of worcestershire sauce
• 1 teaspoon champagne vinegar or red wine vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons finely minced shallot
• 2 tablespoon or more of horseradish (Be sure to use true grated horseradish not a blend.)
• Sea salt & cracked black pepper

Method

Mix all ingredients. Refrigerate for at least an hour before serving. The finished sauce should be creamy, bright, a bit acid, with a memory-spiked classic cocktail sauce finish.

To Serve: BE QUICK! Eat these just cooked!

Do this before you start frying—

Pop a bottle of crémant rosé (like champagne but non cher). You can sip it on the way to the feast. Pile the oysters on a heated plate. Scoop the sauce onto the side of the plate or in sauce dishes. Maybe make a well in the center and add a crémant splash or a scrape of frozen mignonette granita. That is 1/4 c crémant, 1/2 cup champagne or red wine vinegar, 3 tablespoons minced shallots, 1/4 teaspoon sea salt, 1/8 teaspoon sugar. Mix and freeze in a straight-sided ball jar. Open, scrape and enjoy this ice with all sorts of oysters…especially delicious with raw “R” month ones.

Chef’s ideal bite: crisp panko and fine cornmeal crusted → sweet, briny North Carolina oysters → cool, French influenced creamy, cocktail sauce.