Flash Fried Oysters, Pickled Chiles, and Mirliton
For the Flash Fried Oysters:
Mix the flour, chili powder, cayenne pepper, onion powder, garlic powder, cornstarch, and salt together. Dredge the oysters through the seasoned corn flour. Fry at 350°F for 1 minute. Pull from the fryer and place on paper towels to drain.
For the Creole Tartar Sauce:
In stainless steel or glass bowl, whisk the mayonnaise, red onion, lemon juice, mustard, sugar, capers, and salt together until combined well.
For the Pickled Mirliton:
Fold the mirliton, onion, chili, garlic, vinegar, sugar, olive oil, salt, and pepper together and marinate for 30 minutes to 1 hour.
To Assemble and Serve:
Arrange Flash Fried Oysters on a plate and garnish with Creole Tartar Sauce and Pickled Mirliton.