Ryan Liebe of The New York Times. Food stylist: Sue Li. Prop stylist: Nicole Louis.

Getting fried oysters from your summer seafood hut is fun, but making them yourself will result in something crispy, light, and most importantly, soft. Carefully peel the shells and fry the bread delicately until golden brown, then pair it with this bright and lively tartar sauce, which is inspired by corn, capers and lemon juice. Eat it while it’s hot-whether you wear flip-flops or polished Oxford shoes, it’s up to you.

Features: Fried oysters are delicious. They are better at home... 

About 1 hour, plus refrigeration and cooling

30 minutes, plus at least 8 hours of refrigeration

Cod marinated for 24 hours, active time 2 hours and 20 minutes

1 hour and 45 minutes, plus 8 hours of cooling and freezing

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