Prep
15 min
Serves
4-8
INGREDIENTS
- 2 dozen large oysters
- 1 cup fine cornmeal
- 1/4 cup cornstarch
- vegetable oil
Remoulade
- 1/2 cup mayonnaise
- 1 tbsp grainy mustard
- 1/2 lemon
- 1 tbsp capers chopped
- 1 tbsp gherkins chopped
- 1 tbsp chopped dill
- 3 strips crispy bacon
- salt and pepper
METHOD
- Shuck oysters, save the bottoms for service and place the oyster with liquor (liquid) in a bowl. Mix cornmeal and cornstarch with salt and pepper. Bring oil to medium heat, dredge oysters in cornmeal mixture and lay into oil. Do not over crowd the pan, might take a couple steps. Fry to golden and turn (one minute each side)
- Remove and lay into reserved shell.
- Mix all the Remoulade ingredients together and place a healthy dollop on each oyster.
- For plating create a large sea salt line down a cutting board and place oysters on top. This will allow the shell to remain stable and look really awesome
