Fried Oysters With Tomato Remoulade Sauce Recipes

FRIED OYSTERS RéMOULADE

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.

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

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

Steps:

• Combine all batter ingredients in a bowl and reserve.
• Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
• Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.