- 1 cup mayonnaise
- 1/3 cup sweet pickle relish or 3 dill pickle spears, diced
- 1 lemon, divided
- 12 large fresh or canned oysters, shucked
- 2 eggs, beaten
- 1 cup bread crumbs
- 2 to 3 tablespoons vegetable oil
- Hot sauce, for serving
- Salt and Pepper, to taste
Mix the mayonnaise, relish or pickles, 3 tablespoons lemon juice and salt. Cut remaining lemon into wedges. Refrigerate for at least an hour for best flavor.
Dip drained oysters in beaten eggs, then in bread crumbs seasoned with salt and pepper. Coat each oyster thoroughly. Heat vegetable oil in a frying pan up to high heat (370 degrees F). Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each. Do not overcook or overcrowd in frying pan. Remove from frying pan, place on paper towels. Serve immediately with tartar mayonnaise sauce, hot sauce and lemon wedges.