24 Oysters, shucked
1/2 cup Canola Oil
1/2 cup Butter
1 cup Corn Flour
2 Tablespoons Blackening Spice
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
Drain liquid from Oysters and dry with paper towels.
In saute pan, heat oil and butter over medium heat until lightly smoking.
In bowl, mix corn flour, blackening spice, salt n pepper. Dredge oysters, one by one, in corn flour mixture to coat completely.
Work in batches, fry oysters until golden, about 1 minute each side.
Transfer to a plate lined with paper towels.
Serve immediately with the Tarter Sauce:
Tarter Sauce
1 cup Mayonnaise
1 Tablespoon Dill Pickle Relish
1 1/2 Tablespoon finely chopped Onion
1 teaspoon Lemon Juice
1/2 Tablespoon Chopped Capers
1/4 teaspoon Celery Salt
Combine all ingredients in small bowl and refrigerate for at least 2 hours before serving.
Serve with Brut Gruet Rose Methode Champenoise (New Mexico)
From Ray's Boathouse
