Ingredients:
\nFor the tartar sauce:
\n 1 cupmayonnaise
\n 1\/3 cupsweet pickle relish
\n 2 teaspoonscapers, drained and roughly chopped
\n 1 teaspoonDijon mustard
\n 2 teaspoonslemon juice
\n 1\/4 teaspoonfreshly ground black pepper
\n 1 teaspoonseafood seasoning (like Old Bay)
\n 2 tablespoonsgreen onions, finely chopped (optional)
\nFor the fried oysters:
\n 2 cupscanned oysters, drained (do not rinse)
\n 1 large egg, beaten
\n 1\/2 teaspoongranulated sugar
\n 1 cupbuttermilk
\n 1 tablespoonhot sauce
\n 1\/2 cupall-purpose flour
\n 1 cupyellow cornmeal (not self-rising)
\n 1\/2 tablespoonseafood seasoning (like Old Bay)
\n 1\/2 teaspoonsmoked paprika
\n 1\/2 teaspoonfreshly ground black pepper
\n 2 cupsvegetable oil, for frying
\n Lemon wedges, for serving
\n Hot sauce, for serving<\/p>\n
Directions: <\/p>\n
Whisk together all ingredients until combined. Store in an airtight container for up to a week.
\nDrain oysters in a colander; do not rinse. In a medium bowl combine buttermilk, eggs, and hot sauce.
\nPlace 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.
\nIn a separate, large mixing bowl, combine flour, cornmeal, seafood seasoning, pepper, and paprika.
\nUse 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.
\nIn a heavy-duty stockpot (cast-iron or cast-enamel), heat oil to 325\u00b0F to 350\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1860","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1860"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1860\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}