High rollers demand quality, and this dish delivers. Ice-cold caviar and crispy, briny oysters are liquid gold and to be treated with respect. 

Yield: 4 servings

Add 3 inches of oil to a saucepan on medium-high heat.

In a medium bowl, add flour, cornmeal, and smoked paprika. Mix well. Add oysters, and coat well.

When a candy thermometer reaches 360˚F, carefully add 6 or 7 oysters to oil. Cook until golden brown, about 2–3 minutes. Remove from oil, drain on paper towels, and season with salt. Fry remaining oysters in batches.

Add a small dollop of caviar to each oyster and serve immediately.