Fried Oysters Rémoulade Recipes

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DEEP FRIED OYSTERS WITH REMOULADE



Deep Fried Oysters with Remoulade image

If you love fried oysters, then these are for you with a crunchy cornmeal crust and creamy remoulade dipping sauce!

Provided by Lisa Lotts

Categories     Appetizer

Time 18m

Number Of Ingredients 18

12 large oysters (shucked)
2 cups flour
1 teaspoon salt
1/2 teaspoon pepper
3 large eggs (whipped)
2 tablespoons half and half
1 cup cornmeal
3 cups peanut oil (for frying)
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons dijon mustard
1 teaspoon whole grain mustard
1 tablespoon ketchup
1 teaspoon tarragon vinegar
1/2 teaspoon tabasco
2 teaspoons capers (chopped)
1 scallion (white and pale green parts, thinly sliced)
salt & pepper (to taste)

Steps:

  • Combine the mayonnaise, sour cream, dijon, whole grain mustard, ketchup, vinegar, tabasco, capers and scallion in a bowl. Whisk to combine. Taste for seasoning and add salt and pepper as needed. Set aside.
  • Set up a dredging station with 3 shallow bowls. The first bowl is flour, salt and pepper, mixed together to combine. 2nd bowl is whipped eggs & half and half. 3rd bowl is cornmeal.
  • Place several layers of paper towels on a baking sheet and set aside.
  • Heat oil in a fryer or dutch oven to 350-375°. Test oil by dropping a grain of rice into the oil. If it immediately comes to the surface and starts to cook, it's perfect.
  • Pat oysters lightly with a paper towel. Dip one oyster into the flour mixture to lightly coat, transfer to the eggs and coat, then dip in cornmeal. Transfer the oysters to the hot skillet, cooking no more than 3-4 at a time. Cook for 2-3 minutes, flipping halfway through. Transfer oysters to the prepared pan and continue with the rest of the batch.
  • Serve oysters with the remoulade sauce.

Nutrition Facts : Calories 831 kcal, Carbohydrate 79 g, Protein 16 g, Fat 49 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 950 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

DEEP FRIED OYSTERS



Deep Fried Oysters image

Growing up in Maryland Oysters are a way of life and deep fried oysters are crispy golden nuggets from the sea!

Provided by Frank Campanella

Categories     Appetizer     Main Course

Number Of Ingredients 10

2 pints Raw Shucked Oysters
2 tsp Seafood Seasoning
3/4 cup Milk
1 tbsp Hot Sauce
2 cups All-Purpose Flour
1/2 cup Cornstarch
1 tbsp Seafood Seasoning
2 Lemons (Sliced into wedges)
Fresh Parsley
2-3 Qt Canola Oil (For Frying)

Steps:

  • Remove shucked oysters from the jar or container and drain in a colander. Place oyters in a container and add milk, hot sauce and seafood seasoning. gentling fold the ingredients together then place in the fridge with a lid for a minimum of 30 minutes and no longer then 8-10 hours.
  • Prepare the dredge by combining all ingredients into a wide shallow container and set aside
  • Heat up your frying oil to a temperature of around 350 degrees F. Try to maintain this temperature as close as possible. the temperature will lower as you add the oysters. Let the oil temperature recover before adding your next batch.
  • While you're waiting for the oil to come up to temp drain off any liquid from the oysters and then begin tossing them into the dredge in small batches. Make sure to completely coat the oysters in the flour mixture. shake off any exsess flour and set oysters on a tray.
  • carfully drop the oysters into the oil making sure not to over crowd the pot and make sure the oysters dont stick together. Occasionally stir the oysters gently with a strainer to keep them seperated. the oysters are fully cooked as soon as they begin to float. Sould be about 3-5 minutes total frying time. You will need to work in batches depending on the size of your fryer.
  • Scoop fully cooked oysters out of the oil with a strainer onto a tray lined with paper towels and immediately season with seafood seasoning. Serve with lemon, fresh parsley and cocktail or remoulade sauce.

Nutrition Facts : Calories 236 kcal, Carbohydrate 34 g, Protein 10 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 7 mg, Sodium 65 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

FRIED OYSTERS WITH TOMATO-REMOULADE SAUCE



Fried Oysters with Tomato-Remoulade Sauce image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 21

2 dozen freshly shucked oyster (if possible)
2 cups flour
1 teaspoon cayenne pepper
Salt and pepper
2 eggs
2 tablespoons milk
2 cups fresh bread crumbs
1/2 cup vegetable oil
1 cup homemade or prepared mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 teaspoons paprika
1 teaspoon cayenne pepper
Juice of 1/2 lemon
1 clove garlic
2 anchovy fillets
1 dash Worcestershire sauce
3 oven roasted tomatoes
Salt and pepper

Steps:

  • Season flour with cayenne and salt and pepper. Combine the eggs and milk.Toss shucked, drained oysters in the seasoned flour, then dip in egg/milk mixture followed by the bread crumbs. In saute pan over medium high heat gently fry on both sides until crisp. Do not crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels. Mix all ingredients for remoulade sauce in food processor and serve oysters on cleaned half shell with remoulade sauce on bottom and garnished with fresh herbs.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE



Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 54m

Yield 4 sandwiches

Number Of Ingredients 23

32 ounces shucked oysters
1 cup plus 1 tablespoon milk
1 tablespoon water
1/4 teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
1/2 cup cornmeal (recommended: Indian Head)
1/2 teaspoon freshly ground black pepper
Kosher salt
Vegetable oil, for frying
Four 6-inch hoagie loaves
Remoulade Sauce, recipe follows
4 leaves romaine lettuce
1 to 2 lemons
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Steps:

  • Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
  • In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
  • To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
  • Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

FRIED OYSTERS RéMOULADE



Fried Oysters Rémoulade image

Yield Makes 2 servings

Number Of Ingredients 10

2 dozen oysters (such as Belon) on the half shell
1/4 cup cornichons or dill pickles
1 cup mayonnaise
3 tablespoons chopped fresh parsley leaves
1 1/2 tablespoons minced shallot
1 1/2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice
2 quarts vegetable oil for deep-frying
1/2 cup cornmeal

Steps:

  • Transfer oysters to a bowl and chill, covered. Clean and dry oyster shells. Line a shallow baking pan with a double layer of paper towels.
  • Finely chop cornichons or dill pickles and in a bowl whisk together with remaining rémoulade ingredients and salt to taste until combined well. Transfer rémoulade to a serving bowl.
  • In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.
  • Preheat oven to 200°F.
  • In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt. Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate. Working in batches of 6, fry oysters, until golden, about 2 minutes. With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven. Return oil to 375°F. between batches.
  • Serve oysters on shells with rémoulade.

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