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Oysters Fried with Tartar Sauce

by in Nov 2007
Oysters Fried with Tartar Sauce
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Yield: 12 servings

In photo, left to right: Oyster Stuffed with Herbed Mascarpone and Wrapped in Prosciutto, Oyster on the Half Shell with Mignonette Sauce, Oyster Fried with Tartar Sauce

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  • 12 oysters in shells
  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose or cake flour
  • Kosher or sea salt
  • and freshly ground black pepper
  • Tartar Sauce
  • Garnish: chopped scallions (optional)


Shuck oysters and set aside, reserving 12 shells (large "cup" sides). Scrub shells well. Place oysters and buttermilk in a medium bowl. Cover and let sit 20 minutes (or up to an hour). In a deep cast-iron pan (3- or 4-inch rim), heat 2 inches of oil to 375 degrees. In a separate bowl, combine cornmeal, flour, and a few pinches of salt and pepper. Remove oysters from buttermilk with a slotted spoon and place in flour mixture. Toss lightly, coating well, and shake off excess gently. Place in oil and fry until golden brown (about 2 minutes). Remove and place on paper towels. Season with salt to taste. Spoon 2 to 3 teaspoons of tartar sauce into each oyster shell. Place one oyster on top. Garnish with chopped scallions if you'd like and serve immediately.

Tartar Sauce


  • 2 cups mayonnaise
  • 2 tablespoons minced shallot or onion
  • 2 tablespoons minced dill pickle
  • 2 tablespoons sweet relish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons drained capers
  • 1/8 teaspoon hot sauce (such as Tabasco)
  • Kosher or sea salt and freshly ground black pepper


In a medium bowl, whisk first seven ingredients to blend. Season to taste with salt and pepper. You may prepare sauce in advance and refrigerate it, covered, up to 2 days. If it releases some liquid, drain carefully before serving. Makes about 2 cups
Updated Thursday, October 11th, 2007

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