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Serious Eats' Fried Oysters with Tartar Sauce

The following recipe is from the December 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Purists might argue that freshly shucked and slurped is the only way to truly appreciate oysters, but after giving Kenji's Fried Oysters from the Serious Eats book a go, we're thinking about retiring the mignonette in favor of tartar sauce.

Dipped in an eggy batter and rolled in paprika-spiked flour, these little oysters fry up golden, warmed through but still briny and fresh, not losing one ounce of that oceanic depth. And that tartar sauce? Well, it beats the old mayo-relish mix by miles. Chopped cornichons, capers, lemon, and Worcestershire keep it tart, chunky, and make for the ideal dipping companion for straight-out-of-the-fryer oysters.

Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine and The Serious Eats Team. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved

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