Recipe: Chicken-Fried Oysters with Roasted Garlic-Dill Pickle Sauce

Peter Frank Edwards
February/March 2014

Cast-iron fried oysters

Fried Oysters
Recipe by Chef Walter Bundy, Lemaire

Peanut oil
1 quart all-purpose flour
1½  tbsp. paprika
1½  tbsp. garlic powder
2 tbsp. Old Bay Seasoning
2 tsp. celery seed
1½  tbsp. onion powder
2 tsp. thyme powder
2 heaping tsp. cayenne
3 tbsp. kosher salt
2 tsp. black pepper
4 cups shucked select 

Fill a cast-iron skillet halfway to the top with oil and heat it to 350 degrees. (If you don’t have a thermometer, flick a drop of water into the oil. If it sizzles, the oil is ready to go.)

Combine flour and all seasonings into a large bowl and mix thoroughly.

Drain oysters in a colander or strainer and then dredge them, one by one, in the breading mix. When 10 to 12 oysters are ready, shake excess flour off and drop them gently into the skillet. Fry until golden, 3 to 4 minutes, turning frequently. Place on paper towels to drain and cool slightly. Serve with garlic–dill pickle sauce on the side (see recipe below). Repeat the process until all of the oysters are gone.

Roasted Garlic–Dill Pickle Sauce

10 garlic cloves, stems removed
Olive oil
1 cup Duke’s mayonnaise
2 dill pickles, finely chopped
1 tbsp. fresh dill, minced
Juice from ¼ lemon
¼ tsp. cayenne
½ tsp. kosher salt
Pinch white pepper

Peel garlic cloves, submerge them in olive oil in a tinfoil-covered baking dish, and bake at 350 degrees for 20 to 25 minutes, or until soft. Mash garlic into a smooth paste and combine with other ingredients, mixing well.