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1
Heat the oil to 280 degrees.
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2
Cut the leek into very, very thin matchsticks about three inches long and as thin as possible.
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3
In several batches, drop the leek slices into the oil and fry until golden brown, about four to five minutes.
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4
The oil should not be too hot or the leeks will fry too quickly and burn.
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5
Drain on paper towels and set aside.
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6
This can be done up to two hours in advance.
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7
Open the oysters, reserve the oyster liquor and strain it to remove any portions of shell or sand.
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8
Place the liquor in a small saucepan and bring to a boil over high heat.
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9
Add the oysters, poach them for just 30 seconds and drain, again reserving the liquor.
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10
When the oysters and the liquor have cooled, combine them again, to keep the oysters moist and plump.
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11
This can be done up to two hours in advance.
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12
Prepare three plates for coating the oysters: one with the flour, one with the eggs and egg yolks whisked together, and a third with the fresh bread crumbs.
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13
To prepare the tartar sauce, combine the cornichons, capers, mustard, paprika and parsley.
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14
Whip the creme fraiche or heavy cream until stiff.
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15
Carefully fold the cornichon mixture into the cream.
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16
Adjust seasoning if necessary.
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17
Heat the oil to 375 degrees.
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18
Drain the oysters and dredge them, one at a time, in the flour.
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19
Dip them into the egg mixture, then dredge them in the bread crumbs.
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20
Fry the oysters, three or four at a time, until nicely browned, about one minute.
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21
Between batches, check that the oil temperature remains steady.
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22
To serve, place the oysters on a platter, top with a nest of fried leeks and place a spoonful of tartar sauce alongside.
