For a light little snack I decided to borrow a friend from the sea. As an oyster lover (raw or cooked), I wanted to try something new this time. Believe it or not…I had never fried an oyster. Being from New England, these beauties are plucked from the sea and served raw more times than not. However, why go with the path you’ve always taken… ? Enter the seasonal elements: Frisee, Lemon, and Leeks! Who would have known these items plus my oysters were a culinary match made in heaven? So what is it that you’re looking at….quite simply a fried oyster. The oysters are coated with a dash of salt and pepper, then dusted with a sifting of a cornmeal and flour mixture. In the meantime, I like to heat up a medium skillet with 2 inches of peanut oil. I grab another skillet and add a drizzle of olive oil then cut, clean, and reserve the white stalk of few leeks. Once this skillet is heated (medium heat), I add the rounds of the leek stalks to the pan (so they get a tad crispy). In the home stretch, I dress and drizzle some lemon juice and olive oil on my frisee, again seasoning with salt and pepper. Just before I am about to fry my oysters, I make a lemon aioli and add just a touch of Sriracha to it. My peanut oil once nice and hot is ready for my oysters. They get gently placed in the oil. After a minute I turn them once and let them sit just one other minute. Two minute max! These little gems get pulled out and rest on a paper towel and once they have rested for a moment, this delicious dish is then assembled as you see above!