Fried Oysters with Spicy Rémoulade

Name: Fried Oysters with Spicy Rémoulade
Ingredients: 1 cup mayonnaise; 2 tbsp. minced cornichons; 2 tbsp. minced flat-leaf parsley; 2 tbsp. minced capers; 1 tbsp. whole-grain mustard; 1 tbsp. minced fresh tarragon; 1 tbsp. minced shallots; 2 tsp. sherry vinegar; 1 tsp. minced anchovies; 1⁄2 tsp. paprika; 2 dashes Tabasco; Zest of 1 lemon; Kosher salt; freshly ground black pepper; Canola or peanut oil, for frying; 2 cups cornmeal; 3⁄4 cup flour; 2 cups buttermilk; 24 medium oysters, such as bluepoint or Apalachicola, shucked, bottom shells reserved

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Chef Frank Stitt uses the bottom oyster shells as serving platters for these crispy cornmeal-fried oysters with piquant sauce.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 cup mayonnaise
2 tbsp. minced cornichons
2 tbsp. minced flat-leaf parsley
2 tbsp. minced capers
1 tbsp. whole-grain mustard
1 tbsp. minced fresh tarragon
1 tbsp. minced shallots
2 tsp. sherry vinegar
1 tsp. minced anchovies
1⁄2 tsp. paprika
2 dashes Tabasco
Zest of 1 lemon
Kosher salt
freshly ground black pepper
Canola or peanut oil, for frying
2 cups cornmeal
3⁄4 cup flour
2 cups buttermilk
24 medium oysters, such as bluepoint or Apalachicola, shucked, bottom shells reserved