Fried Oysters with Kewpie Tartar Sauce


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fried oysters with tartar sauce 

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

For The Tartar Sauce
1 cup Kewpie mayonnaise
2 teaspoons sweet relish
3 tablespoon finely chopped red onion
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
  1. In a bowl, combine the mayonnaise, relish, onion, lemon juice and Old Bay seasoning and stir to combine.
  2. Set aside in the refrigerator until ready to serve.
For The Oysters
2 cups yellow cornmeal
2 cups all-purpose flour
1 tablespoon Old Bay seasoning
2 cups buttermilk, shaken well
1 pint of shucked oysters, stored in their own liquid
Vegetable oil, for frying
  1. In a medium bowl, mix the cornmeal, flour and Old Bay seasoning together.
  2. 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.
  3. In a large pot, heat 2 inches or more of vegetable oil until it reaches 375° F on a frying thermometer.
  4. Working in batches (about 6 to 8 oysters at a time), fry the oysters until they’re golden, about 1 to 2 minutes.
  5. 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.

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