Fried Oysters Remoulade

1. 1

   Transfer oysters to a bowl and chill, covered.

2. 2

   Clean and dry oyster shells.

3. 3

   Line a shallow baking pan with a double layer of paper towels.

4. 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. 5

   Transfer remoulade to a serving bowl.

6. 6

   In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375F.

7. 7

   Preheat oven to 200F.

8. 8

   In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt.

9. 9

   Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate.

10. 10

    Working in batches of 6, fry oysters, until golden, about 2 minutes.

11. 11

    With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven.

12. 12

    Return oil to 375F.

13. 13

    between batches.

14. 14

    Serve oysters on shells with remoulade.

* Per serving · 4 servings · Values may vary.