Fried Oysters with Spicy Remoulade Recipe

Name: Fried Oysters with Spicy Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Homemade Mayonnaise; 1 tablespoon coarse mustard, such as Pommery; 1/4 cup chopped rinsed capers; 2 tablespoons chopped cornichons; 1 teaspoon chopped anchovy; 2 tablespoons finely chopped blend of two herbs, such as flat-leaf parsley, chives, chervil, and/or tarragon; 1 scant tablespoon finely diced shallot or grated onion; 1/2 teaspoon paprika; Dash of hot sauce, such as Tabasco or Cholula; 1 teaspoon sherry vinegar; Grated zest of 1 lemon; Juice of 1/2 lemon; 3 cups peanut oil for deep-frying; 2 cups cornmeal; 3/4 cup all-purpose flour; Kosher salt and freshly ground black pepper to taste; Cayenne pepper to taste; 2 cups buttermilk; 24 oysters, such as Apalachicola, Chesapeake, or bluepoint, shucked, bottom shells reserved, scrubbed and dried (if you have the fishmonger shuck the oysters, be sure to have him save the bottom sh…

Servings: persons

1 cup Homemade Mayonnaise
1 tablespoon coarse mustard, such as Pommery
1/4 cup chopped rinsed capers
2 tablespoons chopped cornichons
1 teaspoon chopped anchovy
2 tablespoons finely chopped blend of two herbs, such as flat-leaf parsley, chives, chervil, and/or tarragon
1 scant tablespoon finely diced shallot or grated onion
1/2 teaspoon paprika
Dash of hot sauce, such as Tabasco or Cholula
1 teaspoon sherry vinegar
Grated zest of 1 lemon
Juice of 1/2 lemon
3 cups peanut oil for deep-frying
2 cups cornmeal
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper to taste
Cayenne pepper to taste
2 cups buttermilk
24 oysters, such as Apalachicola, Chesapeake, or bluepoint, shucked, bottom shells reserved, scrubbed and dried (if you have the fishmonger shuck the oysters, be sure to have him save the bottom shells)

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
Taste and adjust the seasoning; set aside.
3
Heat the oil in a large heavy saucepan over high heat until it registers 350F on a deep-frying thermometer.
4
Meanwhile, combine the cornmeal, flour, salt and pepper, and cayenne in a shallow bowl.
5
Put the buttermilk in another shallow bowl and add the oysters.
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
Place a spoonful of the remoulade in each clean oyster shell and arrange on a serving platter.
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
Transfer to paper towels to drain.
10
Place the fried oysters in the shells and serve.

2451

kcal

Calories

227

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 19 ingredients. The key ingredients include: 1 cup Homemade Mayonnaise, 1 tablespoon coarse mustard, such as Pommery, 1/4 cup chopped rinsed capers, 2 tablespoons chopped cornichons, and more.

Yes, Fried Oysters with Spicy 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 with Spicy Remoulade

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