Crispy Fried Oysters Four Ways

• Canola oil, for frying
• 2 dozen shucked oysters (about 1 pint)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Pinch of ground cayenne pepper
• 1 cup well-shaken buttermilk
• 1 lemon, cut into wedges
• Horseradish Remoulade (recipe follows), for dipping
• 1/2 cup your favorite or Homemade Mayonnaise (page 280)
• 1/2 cup Greek yogurt
• 1/4 cup prepared horseradish
• 2 scallions, trimmed and chopped
• 2 small dill pickles, chopped
• 2 small sweet pickles, chopped
• 1 hard-boiled egg, chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper
• Pinch of ground cayenne pepper
• (makes about 1 1/2 cups)

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).
2. Drain the oysters.
3. Combine the cornmeal, flour, salt, black pepper, and cayenne in a shallow bowl or plastic bag and stir or shake to mix.
4. Place the buttermilk in a separate shallow bowl and add the oysters.
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.
6. Cook for about 1 minute per side, until golden brown and crispy all over.
7. Using a slotted spoon, remove the oysters from the oil and drain on a brown paper bag.
8. Season with additional salt and pepper, if desired.
9. Serve hot with lemon wedges for squeezing on top and Horseradish Remoulade, or try one of the following variations.
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.
11. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
12. For cool, crispy contrast, scatter the fried oysters over Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).
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.
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).
15. For a hearty lunchtime treat, serve them in a fried oyster po boy.
16. Preheat the oven to 400F.
17. Split a loaf of crusty French or Italian bread or Crusty Garlic Bread (page 114) in half lengthwise.
18. Brush both sides with melted butter and toast for a few minutes, until golden brown.
19. Spread with Herb Tartar Sauce (page 100) or Homemade Mayonnaise (page 280) and pile with fried oysters.
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).

canola oil, oysters, yellow cornmeal, allpurpose, salt, freshly ground black pepper, ground cayenne pepper, wellshaken buttermilk, lemon, horseradish, your favorite, greek yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt, ground cayenne pepper

Taken from www.epicurious.com/recipes/food/views/crispy-fried-oysters-four-ways-383675 (may not work)