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Special equipment: a deep fryer and a deep-fry thermometer
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For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well.
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Refrigerate until needed.
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The sauce is best when made the day before use.
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For the fried oyster sandwich: Combine the buttermilk and sriracha chili sauce and mix well.
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Soak the shucked oysters in the mixture and refrigerate, overnight if you can.
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Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate.
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Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour.
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The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess.
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Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated.
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Remove from the flour, shaking off the excess, and place them in the fryer.
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Cook until nicely browned, just past golden (think of your favorite fried chicken).
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While the oysters are cooking, toast the insides of the buns and set aside.
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Transfer the oysters to a paper towel-lined plate to drain, and season with the salt.
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Spread the tartar sauce on both sides of the buns.
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Place the oysters on the bottom half then top with the shredded romaine.
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Close them up, roll up your sleeves, crack your favorite brew and dig in!
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
