Fried Oysters (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
peanut oil, for frying |
3/4 cup buttermilk |
1 teaspoon garlic powder |
1 teaspoon paprika |
dash hot sauce, such as tabasco |
1 cup cornmeal |
1 cup all-purpose flour |
kosher salt and freshly ground black pepper |
36 shucked oysters |
remoulade sauce, for serving, recipe follows |
special equipment: deep fryer |
1 cup mayonnaise |
1 tablespoon creole mustard |
1 tablespoon paprika |
1 tablespoon white wine vinegar |
1 tablespoon worcestershire sauce |
dash hot sauce |
kosher salt and freshly ground black pepper |
Directions:
1. Heat oil in a deep fryer to 350 degrees F.
2. Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
3. Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
4. Remoulade Sauce:
5. Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving. Yield: 1 1/2 cups.
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