Start Saving Today!

Apr 17, 2010

Fried Oyster Spoons

Tarragon Tartar Sauce:

1 cup mayonnaise

3 shallots, chopped

1 tablespoon tarragon vinegar

2 tablespoons fresh tarragon, chopped

2 tablespoons capers


4 cups peanut oil, for frying

1 pint (approximately 50) shucked Bluffton or other fresh oysters

1 1/2 cups all-purpose coating (recommended: Golden Dip All Purpose Breading Mix)


Mix all the ingredients for the tartar sauce in a bowl; set aside.

Heat 4 cups of oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 degrees F. Cook's Note: Throw in a drop of water: when it sizzles, the oil is ready.

Pick through the oysters to remove any shells. Pour the coating mixture into a shallow bowl. Dredge the oyster in the coating. Fry oysters until they are golden brown; about 3 to 5 minutes. Drain on paper towels.

On each spoon, place a dollop of tartar sauce and top with an oyster. Serve.
Deep-Fried Ham


1 gallon water

1 gallon apple cider

1 cup dark brown sugar

1 cup kosher salt

2 cinnamon sticks

4 cloves

10 pound uncooked ham

Peanut oil, for frying, about 5 gallons


3 cups pineapple juice

1 (8-ounce) can crushed pineapple with juice

1/2 cup Dijon mustard

1 cup dark brown sugar

1/2 cup honey


In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.

Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. *Cook's Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be.

Place the ham carefully inside the fryer. There is a lot of moisture in the ham, the oil will bubble up intensely, so be careful and lower it very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Check it with an instant-read thermometer to make sure it is cooked.

Remove the ham carefully letting it cool off and drain of excess oil for about 10 to 15 minutes.


Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency.

Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side at the table.