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

www.saveur.com

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

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Deep-fry thermometer
Cooling rack
Oyster knife
Microplane
Baking sheet
Slotted spoon
Paper towel
Mixing bowl
Whisk
Dish
Pot
Stove
Spoon
Measuring spoon
Measuring cup
Chef's knife
Cutting board

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