Fried Wellfleet Oysters with Tartar Sauce

For the tartar sauce:

1. ​In a bowl, combine the mayo, mustard, tarragon, parsley, egg, capers and cornichon and set aside.

For the fried oysters:

1. Shuck the oysters into a bowl, drain the liquor (this can be used for a chowder, sauce, bloody mary, etc)
2. Cover the oysters with buttermilk and marinate for 1-3 hours
3. Clean the nicer 8 shells to serve the oysters in later
4. Combine the Wondra and the chives
5. Remove the oysters from the buttermilk and toss in the Wondra/chive mixture
6. Fry the oysters in 350 degree canola oil for 3-4 minutes until light brown and crispy

To serve:

1. Spoon a quarter-sized amount of the tartar into each cleaned oyster shell.
2. Place a fried oyster into each shell.
3. Finish with a little celery salt on each.