Fried Oysters with Deviled Egg Sauce
Recipe Type: Appetizer
For the pickles (Makes about 8 pints)
  • 5 lbs sliced pickling cucumbers
  • 2 onions, julienned
  • ⅓ cup salt
  • 4 cup cider vinegar
  • 4 cup sugar
  • 2 t turmeric
  • 2 t celery seed
  • 2 t dill seed
  • ½ t red pepper flake
  • 4 t mustard seed
For the deviled egg sauce
  • 5 eggs, hard boiled, peeled and chopped
  • 20 g mayonnaise
  • 30 g Dijon mustard
  • 4 g Siracha
  • 1 g paprika
  • 2 t caper juice
  • 2 t pickle juice
  • Cayenne to taste
  • Salt to taste
For the Breading
  • 2 cups stone ground cornmeal
  • ½ cup all-purpose flour
  • Salt to taste
  • Cayenne pepper to taste
Additional ingredients
  • 6 –8 oysters per person
  • Vegetable oil
For the pickles (Makes about 8 pints)
  1. Toss cucumbers and onions in a bowl with the salt
  2. Take a second bowl, fill with ice, and place over the cucumbers and onion and let stand for about 6 -12 hours
  1. Combine all ingredients, bring to a boil, pour directly over cucumber and onion
  2. Allow to cool slightly and place in refrigerator for at least one day and up to two weeks. Chef’s note: reduce quantity if you are making refrigerator pickles. For larger quantities, process according to manufacturer’s pickling guidelines.
For the deviled egg sauce
  1. Combine all ingredients in blender. Puree until very smooth. Add a little buttermilk if it needs help getting going.
For the Breading
  1. Combine ingredients in a bowl and whisk lightly.
Frying the oysters and assembly
  1. Chef’s note: You can also buy pre-shucked oysters from a reputable fishmonger or seafood shop.
  2. Heat vegetable oil in a large, deep skillet to 350 degrees
  3. Dredge shucked oysters into breading and coat well
  4. Shake off excess and fry until golden on the outside. But make sure oysters are still nice and plump on the inside.
  5. Remove oysters from oil and drain on paper towel
  6. Place small dollops of sauce on plate
  7. Place oysters on top of sauce
  8. Garnish with pickles
Recipe by Honest Cooking at