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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 1/2 cups yellow cornmeal
1/2 cup flour
4 eggs, lightly beaten
24 extra-large oysters, shucked
4 cups (1-quart) vegetable oil for frying
Pickapeppa Remoulade
1/4 cup chopped kosher dill pickles and yellow onions
1 3/4 cups mayonnaise
1 tbsp Pickapeppa Sauce
1 tsp Dijon mustard, finely chopped fresh dill and lemon juice
2 lemons, cut into 4 or 6 wedges, for garnish
Prepare Fried Oysters. Place the cornmeal, flour and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
Pour the oil into a deep-fat fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350. To prevent the coated oysters from sticking together, carefully drop them into the heated oil one at a time. Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil.
Prepare the Pickapeppa Remoulade: In a food processor bowl, puree the pickles and onions. Transfer the puree to a medium mixing bowl. Add the remaining ingredients. Mix well. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Will keep for up to 3 days.
To serve, arrange oysters on individual plates and serve with the sauce. Garnish with lemon wedges.
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CORNMEAL FRIED OYSTERS WITH PICKAPEPPA REMOULADE
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 1/2 cups yellow cornmeal
1/2 cup flour
4 eggs, lightly beaten
24 extra-large oysters, shucked
4 cups (1-quart) vegetable oil for frying
Pickapeppa Remoulade
1/4 cup chopped kosher dill pickles and yellow onions
1 3/4 cups mayonnaise
1 tbsp Pickapeppa Sauce
1 tsp Dijon mustard, finely chopped fresh dill and lemon juice
2 lemons, cut into 4 or 6 wedges, for garnish
Prepare Fried Oysters. Place the cornmeal, flour and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
Pour the oil into a deep-fat fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350. To prevent the coated oysters from sticking together, carefully drop them into the heated oil one at a time. Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil.
Prepare the Pickapeppa Remoulade: In a food processor bowl, puree the pickles and onions. Transfer the puree to a medium mixing bowl. Add the remaining ingredients. Mix well. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Will keep for up to 3 days.
To serve, arrange oysters on individual plates and serve with the sauce. Garnish with lemon wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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