Ingredients
For the dressing:
½ cup mayonnaise
½ cup avocado
⅓ cup sour cream
2 tablespoons lime juice
2 teaspoons Maggi seasoning
1 teaspoon dijon mustard
1 cup sliced spring onions
¼ cup parsley leaves
Salt and ground black pepper to taste
For the oysters:
3 dozen Gulf oysters, shucked
2 cups egg whites, lightly beaten
2 pounds masa flour (we prefer Maseca brand)
1 tablespoon cayenne pepper
2 tablespoons kosher salt, divided
1 cup sliced spring onions
Peanut oil for frying
Directions
1. Make the dressing: Place all ingredients in a blender and process until smooth. Transfer to a bowl and reserve.
2. Make the oysters: In a bowl, mix oysters and egg whites together. In a separate bowl, whisk together the masa, cayenne, and 1 tablespoon of the salt. In a large cast-iron skillet fitted with a deep-fry thermometer, bring TK inches of oil to 300-325 degrees over medium-high heat. Dredge a few oysters in the masa and fry until golden brown, about 1 minute. Drain on paper towel-lined sheet tray. Repeat with remaining oysters. Sprinkle oysters with spring onions and remaining salt and serve with the dressing on the side.
A Menu for the Centuries 
Expert Picks with Steve McHugh: San Antonio 
Crispy-Skin Trout with Three Sisters Chow Chow 
Baked Oysters with Bacon and Leeks 