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Fried Oysters with Cucumbers and Pickled Pepper Mayonnaise



Pickled Chilies

2 cups cider vinegar

2 cups white vinegar

¾ cup sugar

1 tablespoon salt

1 pound hot banana peppers, sliced into rings

1 yellow onion, thinly sliced

Pickled Pepper Mayonnaise

1 cup mayonnaise

½ cup pickled chilies, chopped

2 garlic cloves, minced

4 tablespoons chili vinegar


2 small cucumbers, or enough to make about 2 cups, cut into ¼-inch-thick rounds

1 small red onion, thinly sliced

½ cup mint leaves, torn

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon sugar


Oil for frying

2 cups cornmeal

4 cups white flour

24 oysters, shucked, held in their liquor


Finely ground black pepper


For Pickled Chilies

  1. Heat the vinegars, sugar, and salt to a rolling boil. Pour over chilies and onions. Allow to sit at room temperature for a few hours or overnight. You will have some chilies left over to use for another purpose.

For Pickled Pepper Mayonnaise

  1. Combine above ingredients. The mayonnaise should be bright, spicy, and a little sweet. It should also be pourable.

For Cucumbers

  1. Combine all the ingredients and allow to sit at room temperature for about 10 minutes.

 For Oysters

  1. Heat a deep fryer to 350 degrees.
  2. Combine cornmeal and flour in a large bowl. Remove oysters from their liquor and completely coat in the flour mixture. Toss the oysters around so they are totally covered.
  3. Fry oysters, in batches if necessary, until they are lightly golden brown and crispy, about 2–3 minutes. Remove to a towel-lined tray and season with salt and black pepper.
  4. On a large platter, cover the bottom with the cucumber mixture, then place the hot fried oysters on top. Drizzle a good amount of the mayonnaise on top and serve.
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