Fried Oysters with Spicy Remoulade

1. 1

   Put the mayonnaise in a medium bowl, add the mustard, capers, cornichons anchovy, herbs, shallot, paprika, hot sauce, vinegar, lemon zest, and lemon juice and stir to blend.

2. 2

   Taste and adjust the seasoning; set aside.

3. 3

   Heat the oil in a large heavy saucepan over high heat until it registers 350F on a deep-frying thermometer.

4. 4

   Meanwhile, combine the cornmeal, flour, salt and pepper, and cayenne in a shallow bowl.

5. 5

   Put the buttermilk in another shallow bowl and add the oysters.

6. 6

   One by one, transfer the oysters from the buttermilk to the cornmeal mixture, turning to coat thoroughly, and place the oysters on a rack set over a small baking sheet.

7. 7

   Place a spoonful of the remoulade in each clean oyster shell and arrange on a serving platter.

8. 8

   Carefully drop the oysters, in batches of about 6 at a time, into the hot oil and cook, turning once or twice, until golden, 2 to 3 minutes.

9. 9

   Transfer to paper towels to drain.

10. 10

    Place the fried oysters in the shells and serve.

* Per serving · 4 servings · Values may vary.