Cornmeal Crusted Apalachicola Oysters Recipe
tomato-horseradish remoulade
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Ingredients
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Oysters
Method
Cooking Instructions
Prepare the Remoulade
In a medium bowl, combine mayonnaise, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
Prepare the Oysters
Shuck the oysters and place them on a tray. In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper.
Fry the Oysters
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated oysters in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Serve
Serve the cornmeal crusted oysters hot with the tomato-horseradish remoulade on the side.