FRIED OYSTERS RéMOULADE

Fried Oysters Rémoulade image

Yield Makes 2 servings

Number Of Ingredients 10

Previous Next

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.