← Back to Search Results
frying Southern
 Fried Oysters with Spicy Rémoulade

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Out of all the attempts to present an exciting easy-to-eat hors d’oeuvre, few please quite like these, simple, crisp, yet juicy morsels of, as Pat Conroy says, “the sea made flesh.” We serve fried oysters “in the shell,” with the sauce resting in the bottom and the oyster sitting on top. Pass the oysters while they are still warm, and enjoy immediately!

Yield: Serves 4

Ingredients

For the rémoulade:

  • 1 cup Homemade Mayonnaise
  • 1 tablespoon coarse mustard, such as Pommery
  • ¼ cup chopped rinsed capers
  • 2 tablespoons chopped cornichons
  • 1 teaspoon chopped anchovy
  • 2 tablespoons finely chopped blend of two herbs, such as flat-leaf parsley, chives, chervil, and/or tarragon
  • 1 scant tablespoon finely diced shallot or grated onion
  • ½ teaspoon paprika
  • Dash of hot sauce, such as Tabasco or Cholula
  • 1 teaspoon sherry vinegar
  • Grated zest of 1 lemon
  • Juice of ½ lemon

For the oysters:

  • 3 cups peanut oil for deep-frying
  • 2 cups cornmeal
  • ¾ cup all-purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • Cayenne pepper to taste
  • 2 cups buttermilk
  • 24 oysters, such as Apalachicola, Chesapeake, or bluepoint, shucked, bottom shells reserved, scrubbed and dried (if you have the fishmonger shuck the oysters, be sure to have him save the bottom shells)

Directions

Put the mayonnaise in a medium bowl, add the mustard, capers, cornichons anchovy, herbs, shallot, paprika, hot sauce, vinegar, lemon zest, and lemon juice and stir to blend. Taste and adjust the seasoning; set aside.

Heat the oil in a large heavy saucepan over high heat until it registers 350°F on a deep-frying thermometer.

Meanwhile, combine the cornmeal, flour, salt and pepper, and cayenne in a shallow bowl. Put the buttermilk in another shallow bowl and add the oysters. One by one, transfer the oysters from the buttermilk to the cornmeal mixture, turning to coat thoroughly, and place the oysters on a rack set over a small baking sheet.

Place a spoonful of the rémoulade in each clean oyster shell and arrange on a serving platter.

Carefully drop the oysters, in batches of about 6 at a time, into the hot oil and cook, turning once or twice, until golden, 2 to 3 minutes. Transfer to paper towels to drain. Place the fried oysters in the shells and serve.

Notes

To Drink: Sancerre, Delaporte Pouilly-Fumé, Gaudry


© 2004 Frank Stitt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Homemade Mayonnaise. For nutritional information on Homemade Mayonnaise, please follow the link above.

615kcal (31%)
97mg (10%)
10mg (17%)
23mcg RAE (1%)
346mg
83mg
11g
2g
5g
44g
23mg (8%)
843mg (35%)
8g (39%)
45g (69%)
7mg (40%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sweet-life The Sweet Life
by Kate Zuckerman
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
lidias-italy Lidia's Italy
by Lidia Bastianich
mom-a-licious Mom-a-Licious
by Domenica Catelli
mexican-everyday Mexican Everyday
by Rick Bayless
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?