Best Fried Oysters With Tomato Remoulade Sauce Recipes

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

Time 18m

Number Of Ingredients 18

Ingredients

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

FRIED OYSTERS RéMOULADE

Fried Oysters Rémoulade image

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

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.