RÉmoulade Deep Fried Oysters Recipes

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.

DEEP FRIED OYSTERS

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.

DEEP FRIED OYSTERS WITH REMOULADE

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.

FRIED OYSTERS

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

FRIED OYSTERS WITH CHIPOTLE-LIME REMOULADE

Steps:

• In a small bowl, mix the onions and lime zest and juice, and let marinate for 10 minutes. Purée the chipotle peppers and adobo sauce in a blender or small food processor. Mix 2 Tbs. chipotle purée (more to taste) and the mayonnaise, scallions, and garlic into the onions and refrigerate until ready to use. This can be made up to 1 day ahead.
• Attach a deep-fry thermometer to a 4-quart heavy-duty saucepan. Add the oil (it should measure about 3/4 inch deep) and heat over medium-high heat to 370°F.
• Meanwhile, stir together the cornflour, Old Bay, and 1 tsp. salt in a pie plate. Dredge 12 of the oysters in the cornflour. Fry the oysters, turning once with a slotted spoon, until golden and crisp, about 2 minutes. The oil temperature will drop when you add the oysters, so raise the heat to high as they cook. (Don't worry if it doesn't go all the way back up to 370°F while they're cooking.) Transfer the oysters to a paper towel-lined plate. Reheat the oil to 370°F, and repeat with the remaining oysters. Serve with the remoulade on the side.

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.