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Salt and pepper to taste For the Creole tartar sauce: 2 cups mayonnaise ¼ cup finely diced red onion Juice of 1 lemon 3 tablespoons Creole mustard 3 tablespoons sugar 2 teaspoons capers Salt to taste For the oysters: 1½ cups corn flour 2 teaspoons chili powder 2 teaspoons cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoon cornstarch 3 tablespoons kosher salt 1 dozen shucked Gulf oysters 1½ quarts canola oil for frying To make pickled mirliton: Boil 1 mirliton in a pot filled with water for 25 minutes. Peel and dice the cooked mirliton and add to a glass bowl. Add red onion, chile, garlic, white vinegar, and olive oil. Fold all ingredients together and season with salt and pepper to taste. Marinate for 4 hours. To make the Creole tartar sauce: Combine mayonnaise, red onion, lemon juice, Creole mustard, sugar, and capers in a nonreactive bowl. Whisk ingredients together and season with salt to taste. To make the oysters: Mix the first seven ingredients (corn flour through salt) together in a large bowl. Dredge the oysters through the seasoned corn flour. In a heavy-bottomed pot or deep fryer, heat the oil to 350°F. Carefully add the oysters to the hot oil and fry for 1 minute. Remove the oysters and place on paper towels to drain. Arrange oysters on a plate and garnish with Creole tartar sauce and pickled mirliton.

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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