Crispy Fried Oysters With Cornmeal Batter

1. Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
2. Drain the oysters and pat dry with paper towels or a kitchen towel.
3. In a bowl, beat eggs; add drained oysters and set aside for 10 minutes.
4. In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour.
5. Lift an oyster out of the egg mixture and let excess drip off; roll it in the cornmeal mixture to coat and then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8. 

1. Fry the oysters for about 2 to 4 minutes, or until they are golden brown. Use a metal slotted spoon to remove the oysters to paper towels to drain. Repeat with subsequent batches.

Make the Tartar Sauce

1. In a bowl, combine the mayonnaise with the dill relish, capers, lemon juice, mustard, and black pepper.
2. If desired, chop a green onion finely and stir it into the mixture. Stir to blend thoroughly.

Tips

• Make sure to choose a high-heat neutral vegetable oil for deep frying. Some good options: vegetable oil, peanut oil, and canola oil.
• To serve the hot fried oysters all at once, preheat the oven to 200 F before you begin to prepare the oysters. Drain the hot fried oysters as directed and then place them in a pan and keep them warm in the oven until all of the oysters are ready.

Recipe Variations

• Cajun Seasoned Fried Oysters: Replace 1 teaspoon of salt with 1 teaspoon of a Cajun or Creole seasoning blend.
• Spicy Fried Oysters: Add 1 tablespoon of hot sauce—such as Frank's or Texas Pete—to the egg mixture. Add the oysters and let stand for 10 minutes. Add 2 teaspoons of cayenne pepper (more or less) to the cornmeal mixture.