Fried oysters and deviled eggs? Together? Damn if it doesn't work. Kevin Johnson's fried oysters are perhaps the best of The Grocery's small plates. Fresh Gulf oysters are breaded with Anson Mills cornmeal and fried golden brown, then they're put back inside the shell, cemented in place by a layer of puréed deviled eggs (made from Celeste Albers' eggs, of course). A thinly sliced homemade bread-and-butter chip on top finishes the whole thing off with a perfect tangy, acidic bite.
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