Fried Oysters With Cellar Root Slaw + Horseradish Mayonnaise

INGREDIENTS

Vegetable oil for frying 
12 oysters
1 cup semolina flour
1 cup all-purpose flour
Maldon salt
Pepper
Fennel fronds, for garnish (optional)
12 tbsp coarse salt, for plating
Root Cellar Slaw
Horseradish Mayo

For The Root Cellar Slaw
1 medium red beet, peeled
1 medium chioggia beet, peeled (optional; can sub with another red beet)
4 large purple carrots, peeled
1 small head purple cabbage (about 1.5 pounds)
2 tbsp olive oil, plus 1/4 for the vinaigrette
2 tbsp chopped fresh herbs
salt and pepper
1 shallot, finely diced
2 tbsp seasoned rice wine vinegar

For The Horseradish Mayo
2 large egg yolks
1/2 garlic clove, minced or grated
1/2 tsp fresh lemon juice
salt
1 tbsp prepared horseradish

DIRECTIONS

Make shallot vinaigrette: combine the shallots and rice vinegar and allow to macerate for at least 20 minutes (or up to overnight). Whisk in the olive oil and salt and pepper. Make the slaw. Grate the beets and carrots on the fine matchstick setting of a mandoline  or box grater. Finely slice the cabbage. Combine the vegetables in a large bowl and toss with the shallot vinaigrette and olive oil. Set aside, letting the mixture sit for at least 15 minutes so the flavors can infuse. Fold in the herbs and season with salt and pepper. Make the horseradish mayo. Use a handheld mixer or a whisk to combine the egg yolks and garlic in a large bowl. Continue mixing as you start to incorporate the oil very slowly, drop by drop. As extra insurance against breaking, add oil only about every other second for about 60 seconds, mixing all the while. Then once it begins to get thick and fluffy, add the oil in a steadier stream. Continue mixing until all the oil has emulsified into the egg mixture. Add the lemon juice and season with salt to taste. You can also thin it out if necessary with a little bit of water. Mix 1 tablespoon of prepared horseradish into the mayo. Set aside. Heat oil in a deep fryer to 375 degrees, or alternatively, heat two inches of oil in a heavy-bottomed pan to the same temperature. As the oil heats, shuck the oysters. Instead of leaving the oyster meat on the shells, put it and the oyster liquor in a bowl. Rinse the cupped bottom shells with water and reserve. In a medium bowl, combine the semolina flour and all-purpose flour. Remove the oyster meat from the oyster liquor and lightly dredge in the flour mixture. Working in two batches, drop the oysters into the oil and fry for 30 seconds or until just golden. Drain on paper towels and sprinkle with Maldon salt and pepper. Set the cleaned oyster shells on a surface where they won't wobble. A mounded tablespoon of coarse salt works well. Scoop a generous tuft of slaw on each oyster shell, top with an oyster and a dollop of mayo, and garnish with a whisp of fennel frond. Serve immediately.