Victoria's Fried Oysters With Dill Tartar Sauce

Victoria's Fried Oysters With Dill Tartar Sauce

The trick to cooking great oysters is to buy them at their best and avoid overcooking.  Buy oysters with tightly closed and unbroken shells.  Refrigerate live oysters covered with a moist cloth in an open container for 1 to 2 days. 

INGREDIENTS

1 Quart Oysters

1 Teaspoon Onion Powder

2 Tablespoons Milk

2 Eggs

1 Cup Fine Cracker Crumbs

3 Tablespoons Chopped Fresh Parsley

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Vegetable Oil For Frying

Lemon Wedges

Drain oysters.  Combine eggs, milk, and onion powder in a medium-size bowl.  In a separate medium-size bowl combine cracker crumbs and parsley. Dip the oysters in the egg mixture, then the cracker crumbs.  Heat the oil to 375° in a large-size sauté pan.  Fry the oysters until golden brown.  Serve with lemon wedges and tartar sauce.  Serves 4

Dill Tartar Sauce

INGREDIENTS

1 Cup Mayonnaise

1/4 Cup Snipped Fresh Dill

2 Tablespoons Fresh Lemon Juice

2 Tablespoons Pickle Relish

2 Tablespoons Capers

Combine all of the ingredients in a small-size bowl and place into fridge for at least 1 hour before serving.  Serve with oysters or other seafood.

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