Corn Fried Oysters The ‘21’ Cookbook and his recent Nightly Specials. He also has hosted the television programs Epicurious on the Travel Channel and Michael’s Place on Food Network. From Chef Michael Lomonaco

Ingredients 

Serves 4 to 6 as an appetizer

Mustard Tartar Sauce (recipe below)

2 cups cornmeal

1 teaspoon Ancho chili powder

1/4 teaspoon cayenne pepper

24 oysters, shucked

3/4 cup buttermilk

All-purpose flour for dredging

1/3 cup canola oil

Fine sea salt

Pickled jalapeño slices

Mustard Tartar Sauce

Makes about 1 1/2 cups

3 tablespoons minced dill pickles

1 tablespoon chopped capers

1 tablespoon chopped tarragon leaves

1 tablespoon chopped flat-leaf parsley leaves

1 cup mayonnaise

2 tablespoons freshly squeezed lime juice

1 tablespoon Dijon mustard

Fine sea salt and freshly ground black pepper

1/2 teaspoon mustard seeds

Method 

1. Prepare Mustard Tartar Sauce up to 2 days ahead. Refrigerate.

2. Combine the cornmeal, chili powder and cayenne pepper in a mixing bowl.

3. Soak the oysters in buttermilk, dredge in all-purpose flour and then in the seasoned cornmeal.

4. H eat some of the oil in a skillet over medium heat. Panfry the oysters in batches until they begin to crisp on the surface and turn golden-brown, approximately 2 minutes. 

5. Turn them over and fry the other side, approximately 2 more minutes. As they are done, set them on a paper-towel-lined plate to drain. Add additional paper towels between batches as needed. Season the cooked oysters with sea salt.

6. Serve the oysters with pickled jalapeño and the tartar sauce alongside.

1. Put the pickles, capers, tarragon, and parsley in a food processor and pulse to chop them together. Add the mayonnaise, lime juice, and mustard and pulse just to combine. Season with salt and pepper.

2. To serve, spoon the sauce into a small bowl and scatter the mustard seeds over the top.