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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
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