Oysters, Three Ways - cooking recipe

Ingredients

For the Oysters
6 oysters
1 quart buttermilk
1 teaspoon hot sauce
salt and pepper
1 cup cornmeal
1 cup cornflour
1 cup all-purpose flour
salt and pepper
cayenne pepper
For the Fried Garnish
1 tarragon, sprig
1 pickled pearl onion
capers, fried
For the Lemon Aioli
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon lemon zest
salt and pepper
For the chili lime butter
1 cup softened butter
1/2 lime, juice of
salt & pepper
1 tablespoon green onion (chopped)
For the raw oysters
green onion oil
hot sauce
caviar

Preparation

Fried Oyster:
Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
Serve on the half shell.
Top with Lemon Aioli and Fried Garnish.
Lemon Aioli:
In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
Fried Garnish:
Drain capers and fry in a hot oil for a few minutes.
Finally add few slices of pickled pearl onion and some tarragon.
Grilled Oyster:
In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
Place Oyster on the hot grill until butter melts.
Add green onions as garnish.
Raw Oyster:
Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.