Serious Eats' Fried Oysters with Tartar Sauce

Combine the mayonnaise, shallot, capers, pickles, lemon juice, Worcestershire sauce, parsley, and black pepper in a small bowl and stir to combine. Set aside.

Whisk together the eggs and 3 tablespoons of the flour in a medium bowl. The mixture should have the consistency of thick pancake batter.

Add up to 1 additional tablespoon of flour to thicken, if necessary. In a separate medium bowl, whisk together the remaining 1 cup flour, the cornmeal, black pepper, 2 teaspoons salt, and the paprika.

Heat the oil in a Dutch oven or wok to 350°F.

Add the drained oysters to the egg mixture and turn to thoroughly coat them. Allow the excess batter to drip back into the bowl before the next step. Hold the bowl with the flour mixture in one hand, and, tossing the contents constantly, add the oysters to the flour one at a time with your other hand. The oysters should remain separated inside the bowl with the flour mixture.

Carefully add the oysters to the oil one at a time and fry, agitating constantly, until they are light golden brown and crisp, about 1 minute.

Transfer to a paper towel-lined plate to drain, and season immediately with salt.

Serve immediately with the tartar sauce.