Pan-Fried Oysters With Creamy Radish And Cucumber Salad

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1/4 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons buttermilk

1 1/2 tablespoons lemon juice

1 garlic clove, mashed

1/2 teaspoon yellow mustard seeds, coarsely cracked

1/2 teaspoon black peppercorns, coarsely cracked

1/4 teaspoon dill seeds, coarsely cracked

2 tablespoons grapeseed oil

1 small red onion, thinly sliced

1 small bunch radishes, cut into 1/4-inch wedges

1 seedless cucumber—peeled, halved, seeded and thinly sliced


1 cup all-purpose flour

2 large eggs

2 1/2 cups panko (Japanese type of bread crumb)

Freshly ground black pepper

2 dozen oysters, shucked

1 1/2 cups canola oil

1 small bunch watercress, thick stems discarded

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