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Epicurious
Gourmet

Fried Oysters Rémoulade

3.1

(2)

Recipe information

  • Yield

    Makes 2 servings

Ingredients

2 dozen oysters (such as Belon) on the half shell

For rémoulade

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

Preparation

  1. Step 1

    Transfer oysters to a bowl and chill, covered. Clean and dry oyster shells. Line a shallow baking pan with a double layer of paper towels.

  2. Make rémoulade:

    Step 2

    Finely chop cornichons or dill pickles and in a bowl whisk together with remaining rémoulade ingredients and salt to taste until combined well. Transfer rémoulade to a serving bowl.

  3. Step 3

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

    Step 4

    Preheat oven to 200°F.

    Step 5

    In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt. Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate. Working in batches of 6, fry oysters, until golden, about 2 minutes. With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven. Return oil to 375°F. between batches.

    Step 6

    Serve oysters on shells with rémoulade.

TagsOysterShellfishSeafoodCornmealFlourStarterDinnerDairy FreeGluten FreeNut FreeDeep FryBlenderGourmet
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