Ingredients:
For the tartar sauce:
1 cupmayonnaise
1/3 cupsweet pickle relish
2 teaspoonscapers, drained and roughly chopped
1 teaspoonDijon mustard
2 teaspoonslemon juice
1/4 teaspoonfreshly ground black pepper
1 teaspoonseafood seasoning (like Old Bay)
2 tablespoonsgreen onions, finely chopped (optional)
For the fried oysters:
2 cupscanned oysters, drained (do not rinse)
1 large egg, beaten
1/2 teaspoongranulated sugar
1 cupbuttermilk
1 tablespoonhot sauce
1/2 cupall-purpose flour
1 cupyellow cornmeal (not self-rising)
1/2 tablespoonseafood seasoning (like Old Bay)
1/2 teaspoonsmoked paprika
1/2 teaspoonfreshly ground black pepper
2 cupsvegetable oil, for frying
Lemon wedges, for serving
Hot sauce, for serving
Directions:
Whisk together all ingredients until combined. Store in an airtight container for up to a week.
Drain oysters in a colander; do not rinse. In a medium bowl combine buttermilk, eggs, and hot sauce.
Place drained oysters in the mixing bowl with wet ingredients, folding the oysters into the mixture with a rubber spatula or spoon to coat thoroughly. Allow to rest while you make the breading.
In a separate, large mixing bowl, combine flour, cornmeal, seafood seasoning, pepper, and paprika.
Use tongs or a slotted spoon, working one piece at a time, remove an oyster from the buttermilk mixture and place it in the breading mixture. Coat well; turning to fully coat. Place on a wire rack and repeat until all oysters are breaded.
In a heavy-duty stockpot (cast-iron or cast-enamel), heat oil to 325°F to 350°F. Place breaded oysters in oil in a single layer; allow to cook for 4 to 7 minutes until golden brown; remove with tongs, spider, or slotted spoon and place on a paper towel-lined tray. Immediately sprinkle with salt. Repeat the process until all oysters are fried. Serve immediately with the tartar sauce, lemon wedges, and hot sauce.