At New York City's Pearl Oyster Bar, the must-get dish — aside from the lobster roll, of course — is the fried oysters appetizer. And apart from the superior fry, the key to the dish's success is the tartar sauce. Tangy, a touch of citrus, and crunch from the diced cornichons: It's fantastic. This my best attempt to recreate it.
Combine all of the ingredients together in a small bowl, adjusting seasoning as desired.