Description
Crispy deep fried oysters served with a homemade remoulade sauce, perfect for seafood lovers.
Ingredients
- 12 large oysters (shucked)
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 large eggs (whipped)
- 2 tablespoons half and half
- 1 cup cornmeal
- 3 cups peanut oil (for frying)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon ketchup
- 1 teaspoon tarragon vinegar
- ½ teaspoon tabasco
- 2 teaspoons capers (chopped)
- 1 scallion (white and pale green parts, thinly sliced)
- Salt & pepper (to taste)
Instructions
- Prepare the remoulade sauce by mixing the mayonnaise, sour cream, dijon mustard, whole grain mustard, ketchup, tarragon vinegar, tabasco, chopped capers, and sliced scallion in a bowl. Stir until well combined, then refrigerate.
- Heat the peanut oil in a frying pan over medium-high heat until it reaches 350°F.
- Coat each shucked oyster in flour, shaking off excess, then dip in the whipped egg mixture, letting excess drip off, and finally dredge in cornmeal.
- Carefully lower the oysters into the hot oil in small batches and fry for about 2-3 minutes or until golden brown.
- Transfer the fried oysters to a paper towel-lined plate to absorb excess oil.
Notes
Maintain oil temperature throughout frying for optimal results. Do not overcrowd the frying pot.
