Fried Oysters Remoulade Recipe

Name: Fried Oysters Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen oysters (such as Belon) on the half shell; 1/4 cup cornichons or dill pickles; 1 cup mayonnaise; 3 tablespoons chopped fresh parsley leaves; 1 1/2 tablespoons minced shallot; 1 1/2 tablespoons tomato paste; 1 tablespoon Tabasco sauce; 1 tablespoon fresh lemon juice; 2 quarts vegetable oil for deep-frying; 1/2 cup cornmeal

Servings: persons

2 dozen oysters (such as Belon) on the half shell
1/4 cup cornichons or dill pickles
1 cup mayonnaise
3 tablespoons chopped fresh parsley leaves
1 1/2 tablespoons minced shallot
1 1/2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice
2 quarts vegetable oil for deep-frying
1/2 cup cornmeal

1
Transfer oysters to a bowl and chill, covered.
2
Clean and dry oyster shells.
3
Line a shallow baking pan with a double layer of paper towels.
4
Finely chop cornichons or dill pickles and in a bowl whisk together with remaining remoulade ingredients and salt to taste until combined well.
5
Transfer remoulade to a serving bowl.
6
In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375F.
7
Preheat oven to 200F.
8
In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt.
9
Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate.
10
Working in batches of 6, fry oysters, until golden, about 2 minutes.
11
With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven.
12
Return oil to 375F.
13
between batches.
14
Serve oysters on shells with remoulade.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 dozen oysters (such as Belon) on the half shell, 1/4 cup cornichons or dill pickles, 1 cup mayonnaise, 3 tablespoons chopped fresh parsley leaves, and more.

Yes, Fried Oysters Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Oysters Remoulade

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