Prepare the Remoulade Sauce: In a small bowl, combine all Remoulade Sauce ingredients and set aside.
Prepare the Cornmeal Coating: In a shallow dish, whisk together all Cornmeal Coating ingredients.
Prepare the Wet Batter: In another shallow dish, whisk together the Egg and Milk.
Dredge the Oysters: Dredge each oyster in the Cornmeal Coating, then dip into the Wet Batter, and back into the Cornmeal Coating, ensuring they are fully coated.
Fry the Oysters: Heat about 1 inch of Vegetable oil in a large skillet over medium-high heat. Carefully add the oysters in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove oysters with a slotted spoon and place on a paper towel-lined plate to drain.
Serve immediately with Remoulade Sauce.
Ingredients
4
1 pint473 mLOysters-freshly shucked
1 cup120 gCornmeal-yellow
1/2 cup60 gAll-purpose flour
1 tsp5 mLPaprika
1/2 tsp2.5 mLCayenne pepper
1/2 tsp2.5 mLGarlic powder
1/2 tsp2.5 mLBlack pepper
1/2 tsp2.5 mLSalt
1240 mLEgg-large
1/4 cup60 mLMilk
Vegetable oilAs needed-for frying
1/2 cup120 gMayonnaise
1 tbsp15 mLDijon mustard
1 tbsp15 mLHot sauce
1 tsp5 mLLemon juice
Equipment
Shallow dishes
Large skillet
Slotted spoon
Paper towels
Instructions
Prepare the Remoulade Sauce: In a small bowl, combine all Remoulade Sauce ingredients and set aside.
Prepare the Cornmeal Coating: In a shallow dish, whisk together all Cornmeal Coating ingredients.
Prepare the Wet Batter: In another shallow dish, whisk together the Egg and Milk.
Dredge the Oysters: Dredge each oyster in the Cornmeal Coating, then dip into the Wet Batter, and back into the Cornmeal Coating, ensuring they are fully coated.
Fry the Oysters: Heat about 1 inch of Vegetable oil in a large skillet over medium-high heat. Carefully add the oysters in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove oysters with a slotted spoon and place on a paper towel-lined plate to drain.
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