Instructions: Combine cornmeal, salt and cayenne in a shallow bowl.

Dip oysters in milk then dredge in cornmeal mixture. Arrange oysters on a baking sheet or tray and chill 30 minutes.

Melt butter in a saucepan over mediumlow heat. Add onions, celery and carrots and cook, covered, until softened, about 5 minutes. Season lightly with salt and pepper. Heat oil in a deepfat fryer or large, heavy pot to 365 degrees. Add oysters, in batches, and fry 40 seconds until golden brown. Scoop up with a slotted spoon and drain on paper towels. Arrange cleaned oyster shells on serving platter. Fill each shell with 1 teaspoon of vegetable mixture. Top with oysters and a spoonful of tartar sauce.

Yield: 8 servings

Tartar sauce: Fold gherkins, shallots, egg yolk, capers, parsley, onion, tarragon, chervil, mustard and lemon zest into mayonnaise; season to taste with salt and pepper.

Yield: about 2 cups

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