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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Tarragon Tartar Sauce:
1 cup mayonnaise
3 shallots, chopped
1 tbsp tarragon vinegar
2 tbsp fresh tarragon, chopped
2 tbsp capers
Oysters:
4 cups peanut oil, for frying
1 pint (approximately 50) shucked Bluffton or other fresh oysters
1 1/2 cups all-purpose coating (Golden Dip All Purpose Breading Mix)
Mix all the ingredients for the tartar sauce in a bowl; set aside.
Heat 4 cups of oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350.
Pick through the oysters to remove any shells. Pour the coating mixture into a shallow bowl. Dredge the oyster in the coating. Fry oysters until they are golden brown; about 3 to 5 minutes. Drain on paper towels.
On each spoon, place a dollop of tartar sauce and top with an oyster. Serve.
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FRIED OYSTER WITH TARRAGON TARTAR SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
Tarragon Tartar Sauce:
1 cup mayonnaise
3 shallots, chopped
1 tbsp tarragon vinegar
2 tbsp fresh tarragon, chopped
2 tbsp capers
Oysters:
4 cups peanut oil, for frying
1 pint (approximately 50) shucked Bluffton or other fresh oysters
1 1/2 cups all-purpose coating (Golden Dip All Purpose Breading Mix)
Mix all the ingredients for the tartar sauce in a bowl; set aside.
Heat 4 cups of oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350.
Pick through the oysters to remove any shells. Pour the coating mixture into a shallow bowl. Dredge the oyster in the coating. Fry oysters until they are golden brown; about 3 to 5 minutes. Drain on paper towels.
On each spoon, place a dollop of tartar sauce and top with an oyster. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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