Cornmeal-Crusted Oysters with Sriracha Rémoulade Recipe | James Beard Foundation
These crispy oysters are coated in nutty cornmeal and served with a spicy Sriracha-spiked rémoulade.
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Cooking tools:
- Cast iron skillet
- Deep-fry thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
- Paper towel
- Stove
- Refrigerator
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
- 1 scallion, finely chopped
- 1 1/2 teaspoons cilantro, finely chopped
- 1 teaspoon lime juice
- 1/2 teaspoon minced garlic
- 1 cup cornstarch
- 1/4 cup yellow cornmeal
- 1/4 teaspoon chile powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1 egg
- 1 tablespoon water
- 2 cups (about 20) shucked oysters, drained
- Vegetable oil for frying
- Lime slices for garnish
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