Best Fried Oysters Rémoulade Recipes

Fried Oysters with Tomato-Remoulade Sauce image

Provided by Food Network

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.

RÉMOULADE DEEP-FRIED OYSTERS image

Number Of Ingredients 8

1 cup mayonnaise (preferably homemade)
½ cup Creole mustard (like Zatarain's)
2 tbsp. hot sauce (preferably Louisiana style, like Crystal or Trappey's)
1 tbsp. honey
1 tsp. finely chopped garlic
¹/8 tsp. cayenne
½ tsp. filé powder
¼ cup minced green onion

Steps:

Place ingredients in mixing bowl and whisk until well combined. Transfer to storage container, cover, and refrigerate for up to one week. The Chef's Twist Hopkins uses buttermilk rather than beaten eggs under the breading. The tangy element plays off the briny oyster, and the buttermilk has just the right thickness to bind the flour/cornmeal and create a crisp coating without overpowering the oyster.

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.