Fried Oysters with Deviled Egg Sauce

Photo by Paul Cheney Jr. & Jason Kaumeyer
Photo by: James Smith

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4-6 Servings

  • 5 pounds pickling cucumbers, sliced
  • 2 onions, julienned
  • ⅓ cup salt
  • Brine
  • 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
  • Deviled Egg Sauce
  • 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
  • Breading
  • 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
  1. For pickles, toss cucumbers and onions in a bowl with salt.
  2. Take a second bowl, fill with ice, and place over the cucumbers and onion and let it stand for 6−12 hours.
  3. For brine, combine all ingredients, bring to a boil, and pour directly over cucumber and onion.
  4. Allow to cool slightly and place in refrigerator for at least one day (and up to two weeks).
  5. 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.
  6. For breading, combine all ingredients in a bowl and whisk lightly.
  7. To assemble, heat vegetable oil in a large deep skillet to 350 degrees.
  8. Dredge shucked oysters in breading and coat well. Shake off excess and fry until golden. Remove and drain on paper towels.
  9. Place small dollops of sauce on plate, top sauce with oysters, and garnish with pickles.
  • from Chef Kevin Johnson of The Grocery in Charleston, SC

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