In summer, we love to get to the beach for surf and sun as much as possible. Whether we’re heading to Montauk for the weekend or escaping to Rockaway Beach for a quick afternoon session, one highlight is the trip there: we can’t seem to keep ourselves from stopping at a roadside seafood shack for a to-go container of fried oysters. Briny and crunchy from a buttermilk batter, these oysters bring us back to the beach with the first bite. We make a tartar sauce for dipping using Kewpie mayo, a Japanese mayonnaise made with rice vinegar that’s store-bought which to us tastes exactly like a summer day at the beach. Follow the recipe from our book, Host, and transport yourself to the seaside.
Fried Oysters With Kewpie Tartar Sauce
Makes 4 servings
2 teaspoons sweet relish
3 tablespoon finely chopped red onion
1 teaspoon Old Bay seasoning
- In a bowl, combine the mayonnaise, relish, onion, lemon juice and Old Bay seasoning and stir to combine.
- Set aside in the refrigerator until ready to serve.
2 cups all-purpose flour
1 tablespoon Old Bay seasoning
- In a medium bowl, mix the cornmeal, flour and Old Bay seasoning together.
- Pour the buttermilk into a separate bowl. Drain the oysters and place them in the buttermilk. One at a time, lightly coat each oyster in the cornmeal mixture.
- In a large pot, heat 2 inches or more of vegetable oil until it reaches 375° F on a frying thermometer.
- Working in batches (about 6 to 8 oysters at a time), fry the oysters until they’re golden, about 1 to 2 minutes.
- Using a slotted spoon, transfer them to a paper towel–lined plate. When all of the oysters are fried, transfer them to a serving bowl or platter and serve immediately with the tartar sauce on the side.
