Fried Oysters, Corn Meal Style


Having grown up along the coast of Rhode Island I am really fond of seafood. To me oysters are best either raw or when they are fried in a premium corn meal. Recently, I found a great new source of an Indian flint corn meal from the Davis Farm. This inspired me to make a new sauce rather than the traditional tartar.

What you will need

1/3 cup Dijon mustard

2 tbl. honey, chestnut or basswood suggested

2 tbl. of white wine vinegar

1/2 cup of extra virgin olive oil

1/4 tsp. fresh milled black and white pepper

1/2-1 tsp. kosher salt, to taste

1/2 tsp. roasted garlic, optional

1/2 cup of finely chopped fresh dill

2 eggs

2/3 cups of buttermilk

1 tbl. fresh lemon juice

pinch of salt and pepper

2 dozen freshly shucked oysters

2 cups of premium corn meal (Indian flint is wonderful)

1/4 cup of corn starch

1/4 tsp. fresh milled black pepper

1 tsp. kosher salt

canola oil for frying

lemon wedges for final squeeze of juice


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