Fried Wellfleet Oysters with Tartar Sauce

Feb 2, 2012 6:51 pm

An oyster recipe worthy of Cape Cod

fried oyster recipe
Photo: Patrick Connolly
A fried oyster recipe is the perfect solution for someone who's not quite ready to dive into raw shellfish. Yet.

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.

Servings: 2


8 oysters
1/2 cup buttermilk
3/4 cup Wondra flour
1 teaspoon chives, chopped
pinch celery salt
1/4 cup mayonnaise
2 teaspoons capers, chopped
4 cornichons, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon parsley, chopped
1 hard boiled egg, chopped
1 tablespoon Dijon mustard

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.
Level of Difficulty: 
Prep Time: 
20 minutes plus marinating
Cooking Time: 
5 minutes
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.