I had an iPhone catastrophe and lost my photos of this weekend's treat: oyster and shrimp po'boys. Yikes! And the photos were good too. So now i have a new phone, and will try to make these again sometime soon. They were deep-fried in that same "batter" i used for the fried pickles. Perfect batter for this. Very tasty. I suggest everyone in the world use it to make fried oysters. yum!

But the bigger news was a make-shift slaw i used as a sandwich dressing... out of Radicchio! Totally awesome. I shredded it on a mandolin, and then soaked it in 1tsp mayo, 1 tsp horseradish, 1 tsp coarse mustard (i think it was dijon), and 1 tsp cider vinegar. Really great. And very easy. Make it today!

I have all this oil, what else can I fry?

Surprisingly the broccoli was better than the mozzerella. Though both were awesome. The thing I really want to make with this dry batter is fried oysters, probably for a po'boy. Could be absolutely killer.

This one is courtesy of Meatwave.com who earlier this year posted a recipe for crack, er, fried pickles. They do not disappoint. Though they have that "my heart might stop at any moment" vibe.

The dry batter is just flour, cornmeal, paprika, cayenne:

Here's the production line. Drained dill pickle chips, coated in the dry batter, tossed into a bubbling pot of 350 degree oil.

Quick shot of the coating if a pickle:

Another bubbling caldren:

After just two minutes in that oil here is what you get. Super super crispy:

These were good. Simple. They would benefit from a dipping sauce of some kind. Meatwave suggested a ranch, but I'm thinking something with a sharp vinegar base might do better to cut the fried intensity. Even a BBQ sauce would do justice. Or maybe even just a cholula.

Go to meatwave.com for the full recipe. It's definitely worth a try at your next baseball, football, hockey, basketball, and/or dog show championship party. Strikes me as an easy crowd pleaser.

Made some fries last night to go with curried mussels. These fries were phenomenal! Crispy. Sea Salty. Yum. Using a mandoline (sp?) makes cutting the potatoes really easy. I peeled 3 russet potatoes, and cut into strips with the mandoline. All perfectly the same thickness. Then washed the potato strips in water 3 or 4 times, and let soak for about 10 minutes in an ice water bath. I heated up 2-3 inches of oil in a big Dutch oven, to about 375. Then you just throw all the fries in there which becomes a bubbling caldren immediatey. Kinda crazy looking. But I cooked these for 10 minutes, and then drained on a cooling rack with wax paper and paper towels underneath. After they cooled for about 20-30 minutes (while I was preparing those mussels), I tossed them back into the still very hot oil and stired them almost constantly for 2-3 minutes untill they were all a nice golden brown. I then drained them on the same cooling rack, and dusted with fresh ground sea salt. Tossed them in a bowl to coat, and served them hot. Really really awesome. I think next time I would pat down the fries after te second fry with a paper towel as they were a touch greasy. But just a touch... Overall these things rocked! And are really kinda easy... Sounds like more work than it was.