Photo by: James Smith
recipe 
yields
4-6 Servings
5 pounds pickling cucumbers, sliced
2 onions, julienned
⅓ cup salt
4 cups cider vinegar
4 cups sugar
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoons dill seed
½ teaspoon red pepper flakes
4 teaspoons mustard seed
5 eggs, hard-boiled, peeled, and chopped
4 teaspoons mayonnaise
2 tablespoons Dijon mustard
¾ teaspoon Sriracha chili sauce
Pinch paprika
2 teaspoons caper juice
2 teaspoons pickle juice
Cayenne pepper and salt to taste
2 cups stone-ground cornmeal
½ cup all-purpose flour
Cayenne pepper and salt to taste
24−30 oysters, can be pre-shucked from reputable fishmonger
Vegetable oil for frying
Ingredients
Pickles|||
Brine
Deviled Egg Sauce
Breading
steps
- For pickles, toss cucumbers and onions in a bowl with salt.
- Take a second bowl, fill with ice, and place over the cucumbers and onion and let it stand for 6−12 hours.
- For brine, combine all ingredients, bring to a boil, and pour directly over cucumber and onion.
- Allow to cool slightly and place in refrigerator for at least one day (and up to two weeks).
- For deviled egg sauce, combine all ingredients in a blender and puree until very smooth. Add a little buttermilk if it needs help getting going.
- For breading, combine all ingredients in a bowl and whisk lightly.
- To assemble, heat vegetable oil in a large deep skillet to 350 degrees.
- Dredge shucked oysters in breading and coat well. Shake off excess and fry until golden. Remove and drain on paper towels.
- Place small dollops of sauce on plate, top sauce with oysters, and garnish with pickles.
Date Published: 02.16.13
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- from Chef Kevin Johnson of The Grocery in Charleston, SC
