Fried Oysters with Spicy Rémoulade
The credo in the Big Easy seems to be, “When in doubt, bread it and fry it.” Oysters, dipped in a corn meal batter, and deep fried, accompanied by the city’s iconic spicy rémoulade sauce. Now that’s New Orleans.
Ingredients
- 1 cup mayonnaise
- 2 tbsp cornichons (sweet pickles) minced
- 2 tbsp parsley minced
- 2 tbsp caper minced
- 1 tbsp Creole mustard
- 1 tbsp tarragon minced
- 1 tbsp shallot minced
- 2 tsp sherry vinegar
- 1 tsp anchovies minced
- 1/2 tsp paprika
- 2 dashes hot sauce such as tabaco
- 1 lemon zest
- 1 tbsp Kosher salt to taste
- 1 tbsp black pepper to taste
- 6 cups canola oil or any oil suitable for deep-frying
- 2 cup cornmeal
- 3/4 cup all-purpose flour
- 2 cups buttermilk
- 24 oysters medium, such as bluepoint or Apalachicola, shucked, bottom shells reserved
Instructions
- In a medium bowl, combine mayonnaise, cornichons, parsley, capers, mustard, tarragon, shallots, vinegar, anchovies, paprika, Tabasco, and lemon zest. Stir to combine; season with salt and pepper. Cover and set aside.
- Pour oil into a 4-qt. pot to a depth of 2″ and heat over medium heat until a deep-fry thermometer reads 350º. Meanwhile, whisk together cornmeal and flour in a shallow dish and season with salt and pepper.
- Pour buttermilk into another shallow dish. Working in small batches, dip oysters in buttermilk and then in cornmeal mixture, tossing to coat. Transfer oysters to a rack set inside a baking sheet.
- Working in batches, add oysters to oil and fry, turning occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to paper towels. Spoon some of the reserved rémoulade into the reserved oyster shells and top with fried oysters. Serve warm.
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