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Menu

Fried Oysters with Remoulade

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time15 minutes
Cook time10 minutes
Ready in25 minutes

  • Ingredients:

    For the Fried Oysters:

    • 500g (about 18-24) fresh rock oysters, shucked and drained
    • 1 cup buttermilk
    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp cayenne pepper (optional)
    • Salt and pepper, to taste
    • Vegetable oil, for frying
    • Lemon wedges, for serving

    For the Remoulade:

    • ½ cup mayonnaise
    • 2 tbsp Dijon mustard
    • 1 tbsp capers, finely chopped
    • 1 tbsp pickles, finely chopped
    • 1 tsp Worcestershire sauce
    • 1 tsp hot sauce (like Tabasco)
    • 1 tbsp fresh lemon juice
    • 1 garlic clove, minced
    • 2 tbsp fresh parsley, finely chopped
    • Salt and pepper, to taste

Instructions:

  1. Prepare the Remoulade:
    • In a small bowl, combine the mayonnaise, Dijon mustard, capers, pickles, Worcestershire sauce, hot sauce, lemon juice, and minced garlic.
    • Stir in the parsley, then season with salt and pepper to taste.
    • Cover and refrigerate until ready to serve.
  2. Prepare the Fried Oysters:
    • In a large bowl, pour the buttermilk over the shucked oysters. Let them soak for about 5 minutes.
    • In another bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
    • Heat about 1 inch of vegetable oil in a deep skillet or saucepan over medium-high heat until it reaches 180°C (350°F).
    • Working in batches, remove the oysters from the buttermilk, allowing excess to drip off, and dredge them in the cornmeal mixture, coating them evenly.
    • Carefully place the coated oysters in the hot oil, frying them for 2-3 minutes on each side until golden brown and crispy.
    • Use a slotted spoon to transfer the fried oysters to a paper towel-lined plate to drain.
  3. Serve:
    • Serve the fried oysters hot with the remoulade sauce on the side. Garnish with lemon wedges for a squeeze of fresh lemon juice over the oysters.
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