Fried Chesapeake Bay Oysters

(2 servings, 6 oysters per serving) – From Chef Keith Long

Ingredients
– 12 Freshly Shucked Oysters
– 2 Cups Flour
– ½ Cup Corn Starch
– ½ Cup Aioli
– 1 tbsp Capers
– 1 Lemon
– ¼ Cup Candied Lemon Rind

Preparation
– Mix the flour and the corn starch together till fully combined. Dredge
the oysters in the flour mixtures until completely coated. Fry the
oysters at 350 till just lightly browned and crisp. Season the fried
oysters with salt and pepper. Squeeze half the lemon into the aioli
and add the capers
– Plating: Space a spoonful of the caper aioli in the middle of the
plate. Arrange the oysters on the plate on top of the aioli. Top the
oysters off with the candied lemon rind and serve immediately