From Paula's Best Dishes
Servings: 50 spoons
Cook Time: 5 min
Tarragon Tartar Sauce:
1 cup mayonnaise
3 shallots, chopped
1 tablespoon tarragon vinegar
2 tablespoons fresh tarragon, chopped
2 tablespoons capers
4 cups peanut oil, for frying
1 pint (approximately 50) shucked Bluffton or other fresh oysters
1 1/2 cups all-purpose coating (recommended: Golden Dip All Purpose Breading Mix)
Mix all the ingredients for the tartar sauce in a bowl; set aside.
Heat 4 cups of oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 degrees F. Cook’s Note: Throw in a drop of water: when it sizzles, the oil is ready.
Pick through the oysters to remove any shells. Pour the coating mixture into a shallow bowl. Dredge the oyster in the coating. Fry oysters until they are golden brown; about 3 to 5 minutes. Drain on paper towels.
On each spoon, place a dollop of tartar sauce and top with an oyster. Serve.
Recipe Courtesy of Susan Mason