In the Northwest, we are lucky to have so many varieties from which to choose, Yaquina, Willapa and Quillut are a few, all named for the bay in which they grow. Fish markets throughout America offer fresh oysters. I buy oysters in jars, packed immediately after having been shelled, then brought straight away to the market. The tangy mayonnaise is a rich foil to the crispy oysters, our version of tartar sauce.

Make the mayonnaise first.

Place the eggs, salt, pepper, mustard and lemon juice in a blender. Process just to mix, about 5 seconds. With blender running, add olive oil in a very thin, slow, stream. Add enough oil until mayonnaise begins to thicken to desired consistency. Add anchovies and capers and process for another 15 seconds. Refrigerate until service.

Heat oil in a heavy stockpot to 350°. Combine flour, cornmeal, seasoning, salt and pepper in a bowl. Dredge oysters in seasoned flour and shake off excess. Carefully place oysters in hot oil and deep-fry until golden brown, about 3 minutes. Drain on paper towels.

To serve place one butter lettuce leaf on center of plate. Add 5-6 oysters. Spoon mayonnaise on top. I like to put the mayonnaise in a plastic squeeze bottle and drizzle it in a pattern across the plate.