Recipe: A simple tartar sauce that celebrates fresh oysters

The prime oyster-eating months in the Pacific Northwest is December through March, when oysters do not spawn and are plump, crisp and briny. Oysters like three things: Water that is a particular mixture of salt and fresh water and is just the right temperature, and other oysters. These briny creatures also enjoy a complementary relationship with foods that are creamy, smooth and tart like butter with lemon, and a good homemade tartar sauce.

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1 cup (250 mL) good mayonnaise, preferably homemade

4 tsp (20 mL) minced sweet pickle

4 tsp (20 mL) small capers, drained and rinsed

1 tsp (5 mL) minced onion

1 tbsp (15 mL) minced parsley

1 tsp (5 mL) fresh tarragon OR 1/2 tsp (2.5 mL) dried tarragon

2–4 garlic cloves, minced

1 tbsp (15 mL) tarragon vinegar or other white wine vinegar

2 drops Tabasco sauce

2 eggs

1/2 cup (125 mL) milk

1/2 to 1 tsp (2.5-5 mL) ground white pepper

1 cup (250 mL) all-purpose flour

1/2 cup (125 mL) cornmeal

1 tbsp (15 mL) cornstarch

1 tsp (5 mL) salt

1 tsp (5 mL) paprika

4-6 oysters per person, shucked

3 tbsp (45 mL) melted butter

3 tbsp (45 mL) peanut oil

2 tbsp (30 mL) minced fresh parsley

1 lemon, cut into wedges

To make tartar sauce: Blend all ingredients together in a bowl. Refrigerate at least four hours to let flavours blend.

Whisk together eggs, milk and white pepper in a small bowl. In another bowl, blend flour, cornmeal, cornstarch, salt and paprika. Dip oysters in egg mixture one at a time, then dredge in the flour mixture.

In a large skillet, heat butter and oil over medium-high heat. Fry oysters for 3-4 minutes, or until golden, turning as necessary.

Drain on paper towels, dust with parsley and serve immediately with tartar sauce and lemon wedges.

Serves 6.

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Source: vancouversun.com