Deep Fried Oysters with Remoulade
User Reviews
4.6
Deep Fried Oysters with Remoulade
Description
This recipe begins by preparing a remoulade sauce combining mayonnaise, sour cream, Dijon and whole grain mustards, ketchup, tarragon vinegar, Tabasco, capers, and sliced scallions to create a complex, creamy, and tangy sauce with a bit of heat and texture. The oysters are shucked and patted dry, then dredged in a seasoned flour mixture, dipped in an egg and half-and-half wash, and coated with cornmeal for a crisp final layer.
They are fried in hot peanut oil heated to 350-375°F, with care taken to cook only a few oysters at a time to maintain temperature and ensure even crispness. The cooking takes 2-3 minutes per batch, flipping once for uniform coloring. When finished, oysters have a crunchy exterior with a tender, juicy interior. They are drained briefly on paper towels to remove excess oil.
The oysters are presented alongside the remoulade sauce, which adds a creamy and lightly piquant contrast to the fried seafood. This combination balances texture and flavor, making it suitable as an appetizer or part of a seafood course.
Ingredients
For The Oysters:
- 12 large oysters shucked
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large egg whipped
- 2 tablespoons half and half
- 1 cup cornmeal
- 3 cups peanut oil for frying
For The Remoulade:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon ketchup
- 1 teaspoon tarragon vinegar
- ½ teaspoon Tabasco sauce
- 2 teaspoons capers chopped
- 1 scallion white and pale green parts, thinly sliced
- salt to taste
- black pepper to taste
Instructions
Make the Remoulade:
- 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.
For The Oysters:
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Calories | 831kcal | 42% |
| Carbohydrates | 79g | 26% |
| Protein | 16g | 32% |
| Fat | 49g | 75% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 950mg | 40% |
| Potassium | 288mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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