Fried Oysters

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.

Remoulade

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.