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.
- 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:
- 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.