Fried Oyster Sandwiches With Lemon Aioli Food

CRISPY PAN FRIED OYSTERS WITH LEMON CAPER AIOLI

Steps:

• Mix together all aioli ingredients before preparing oysters so the flavours can meld. This can be made ahead up to 2 days.
• Pour oysters into a colander to drain while you set up 3 shallow bowls in a row. In first bowl, mix together flour, salt, pepper and optional add in ingredients if using. In second bowl, add eggs and beat until frothy.In third bowl, pour crushed saltines. (You can crush with your hands or the bottom of a heavy glass)
• Dredge oysters in flour, coat well in egg wash and then press gently in saltines to coat well and place on a plate, repeating until all oysters are coated.
• Preheat a large pan (or two if needed) filled with a few millimeters of vegetable oil on medium heat until shimmery and then place oysters in the pan in one layer. They can be quite close together.
• Fry until golden on one side (4-5 minutes) and then flip and repeat on second side. Adjust heat as need so that they will cook through without browning too fast.
• Garnish with mixed greens and pickled onions if desired and serve with the aioli.*Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.

FRIED PICKLES WITH CAJUN AIOLI

Steps:

• For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
• For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
• Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
• Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

OYSTERS, THREE WAYS

Steps:

• Fried Oyster:.
• Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
• Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
• Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
• Serve on the half shell.
• Top with Lemon Aioli and Fried Garnish.
• Lemon Aioli:.
• In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
• Fried Garnish:.
• Drain capers and fry in a hot oil for a few minutes.
• Finally add few slices of pickled pearl onion and some tarragon.
• Grilled Oyster:.
• In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
• Place Oyster on the hot grill until butter melts.
• Add green onions as garnish.
• Raw Oyster:.
• Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.