Funky Oyster BarRECIPES

Make the tartar sauce:

In a small bowl, stir together all of the tartar sauce ingredients until combined. Set aside until ready to use. The sauce can be stored in an airtight container in the fridge for up to a week.

Make the cornmeal batter:

In a shallow bowl, combine the cornmeal mix, flour, Cajun seasoning, salt, and pepper. 

Line a sheet pan with paper towels and set nearby.

Preheat the oil:

Add enough oil to reach 2 to 3 inches up the side of a large, deep cast-iron pot or Dutch oven. You should have at least 2 to 3 inches of space above the oil to prevent it from boiling over.

Heat the oil over medium-high heat to 375°F.

Dredge the oysters:

Meanwhile, prepare the oysters. Remove a few shucked oysters from their liquid and briefly let them drip dry. Add them to the breading and toss to coat completely. Move them to a clean plate and repeat with the rest of the oysters.

Fry the oysters:

When the oil comes up to temperature, carefully lower several of the oysters into the oil using a spider or slotted spoon. Don’t overfill the pot—the oysters should have plenty of room to cook without crowding each other. You will need to work in batches. Fry until golden brown and crisp, 3 to 4 minutes.

Remove from the oil, drain, and place on the lined baking sheet. Repeat with the remaining oysters.

Assemble the sandwich:

Split the bread in two (if needed) and spread the tartar sauce on the top and bottom. Add the pickles and top with the fried oysters, sliced tomato, shredded lettuce, and sliced onion. Serve immediately.