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1
Pour about 1/4 inch canola oil into a large skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
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2
Drain the oysters.
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3
Combine the cornmeal, flour, salt, black pepper, and cayenne in a shallow bowl or plastic bag and stir or shake to mix.
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4
Place the buttermilk in a separate shallow bowl and add the oysters.
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5
One at a time, dredge or shake the oysters in the cornmeal mixture and drop into the hot oil, taking care not to overcrowd the skillet.
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6
Cook for about 1 minute per side, until golden brown and crispy all over.
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7
Using a slotted spoon, remove the oysters from the oil and drain on a brown paper bag.
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8
Season with additional salt and pepper, if desired.
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9
Serve hot with lemon wedges for squeezing on top and Horseradish Remoulade, or try one of the following variations.
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10
Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce.
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11
Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
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12
For cool, crispy contrast, scatter the fried oysters over Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).
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13
For an out-of-the-ordinary breakfast or brunch, serve the fried oysters on top of Creamy Cheese Grits (page 208) alongside fried eggs.
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14
When the sweetest summer corn is available, sprinkle the fried oysters over a pool of Skillet-Fried Corn (page 230) or Carolina Shrimp Chowder (page 41).
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15
For a hearty lunchtime treat, serve them in a fried oyster po boy.
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16
Preheat the oven to 400F.
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17
Split a loaf of crusty French or Italian bread or Crusty Garlic Bread (page 114) in half lengthwise.
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18
Brush both sides with melted butter and toast for a few minutes, until golden brown.
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19
Spread with Herb Tartar Sauce (page 100) or Homemade Mayonnaise (page 280) and pile with fried oysters.
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20
Sprinkle with a few dashes of hot sauce, season with sea salt and freshly ground black pepper to taste, and top with scoops of Roxys Grated Coleslaw (page 260).
