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Ingredients
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Crispy Native Oysters
Method
Preparation and Serving
- 1
Prepare the Remoulade
In a bowl, combine cornichons, mayonnaise, Dijon mustard, capers, parsley, and minced garlic. Mix well and set aside in the refrigerator until ready to serve.
- 2
Prepare the Aji Aioli
In another bowl, combine mayonnaise, Aji Amarillo paste, and lemon juice. Stir until smooth and set aside.
- 3
Coat the Oysters
In a shallow dish, whisk together flour, cornmeal, salt, and black pepper. In another bowl, beat the eggs with milk. Dip each oyster first into the egg mixture, then into the flour mixture, ensuring they are well coated.
- 4
Fry the Oysters
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated oysters in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- 5
Serve
Arrange the crispy oysters on a plate and serve with cornichon remoulade and spicy aji aioli on the side.
