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Ingredients

• 32 x Oysters, shucked (reserve half of the shells)
• 1 c. Lowfat milk
• 2 c. Cornmeal
• 1 tsp Salt
• 1/4 tsp Cayenne
• 3 Tbsp. Unsalted butter
• 2/3 c. Onion, julienned
• 2/3 c. Celery, julienned
• 2/3 c. Carrot, julienned
•     Salt and pepper
• 14 c. Vegetable oil for deepfrying
•     Tartar sauce
• 3 x Sweet gherkins, finely minced
• 2 x Shallots, finely minced
•     Yolk of 1 hardboiled egg, sieved or possibly finely minced
• 1 Tbsp. Capers, finely minced
• 2 Tbsp. Fresh parsley leaves, finely minced
• 2 Tbsp. Grated onion
• 1 Tbsp. Fresh tarragon, finely
• 1 tsp Dry, crumbled
• 1 Tbsp. Fresh chervil, finely
• 1 tsp Dry, crumbled
• 1 1/2 tsp Dijon mustard
• 1/2 tsp Grated lemon peel
•     Salt and pepper
• 1 1/2 c. Homemade or possibly prepared mayonnaise

Description

Combine Cornmeal, Salt And Cayenne In A Shallow Bowl. Dip Oysters In Lowfat Milk Then Dredge In Cornmeal Mix. Arrange Oysters On A Baking Sheet Or Possibly Tray And Refrigerate30…

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