1 pint. North Carolina oysters 1 cup milk or buttermilk
¾ cup Extra Virgin Olive Oil 2 cups House-Autry Mills Seafood Breader
1 cup Panko bread crumbs ½ cup cornstarch
Salt & Pepper to taste
Rinse and drain the oysters. Place them in a bowl and cover them with milk to soak while making the breader. Combine the House-Autry, Panko, cornstarch, salt and pepper in a dish. Dredge the oysters in the breader mix and shake off any excess. Heat oil in a medium size pan over medium heat. Place oysters in the hot oil and fry for approximately 2 minutes on each side until golden brown. Sprinkle with salt and pepper.
Sweet and Spicy Tartar Sauce
1 cup mayonnaise
2 Tbsp. chopped fresh parsley
2 Tbsp. horseradish
1 ½ tsp. Cajun seasoning
1 ½ tsp. lemon juice
¼ tsp. paprika
Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.
3 cup mayonnaise
3 Tbsp. ketchup
1 Tbsp. spicy stone-ground mustard
3 Tbsp. finely chopped celery
1 ½ Tbsp. finely chopped fresh parsley
½ Tbsp. finely chopped scallion
Freshly ground black pepper
Stir together all ingredients in a bowl. Cover and chill in the refrigerator for up to 3 days.
Recipe courtesy of the North Carolina Department of Agriculture and Consumer Services