Cornmeal fried oysters Bacon Remoulade

Prep 15 min

Serves 4-8

Take your dinner party to the next level with a fancy cornmeal fried oyster appetizer!

2 dozen

large oysters

1 cup

fine cornmeal

1/4 cup

cornstarch

vegetable oil

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

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