Fried Wellfleet Oysters with Tartar Sauce
An oyster recipe worthy of Cape Cod
There are many ways to enjoy an oyster, perhaps the greatest, being straight up in its own liquor — nature's sauce. If just one kind of liquor won't suffice for your particular oyster needs (we know the feeling), pour yourself some vodka and enjoy these bivalves deep-fried and dipped in homemade tartar — humankind's sauce.
Wellfleet, MA, located on the hook of Cape Cod, is a town rich in history, summer vacationers and, yes, tasty mollusks like fat-bellied clams and plump, briny oysters. Get your hands on a few of these, and experience the true meaning of simple pleasures.
For the tartar sauce:
- In a bowl, combine the mayo, mustard, tarragon, parsley, egg, capers and cornichon and set aside.
For the fried oysters:
- Shuck the oysters into a bowl, drain the liquor (this can be used for a chowder, sauce, bloody mary, etc)
- Cover the oysters with buttermilk and marinate for 1-3 hours
- Clean the nicer 8 shells to serve the oysters in later
- Combine the Wondra and the chives
- Remove the oysters from the buttermilk and toss in the Wondra/chive mixture
- Fry the oysters in 350 degree canola oil for 3-4 minutes until light brown and crispy
- Spoon a quarter-sized amount of the tartar into each cleaned oyster shell.
- Place a fried oyster into each shell.
- Finish with a little celery salt on each.