Cornmeal Crusted Oysters Recipe
Cornmeal Crusted Oysters (4)- Cayenne Remoulade, Lemon
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Ingredients
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Oysters
Cayenne Remoulade
Lemon Wedges
Method
Oysters
- 1
Prepare the Oysters
Rinse the fresh oysters under cold water to remove any grit or sand. Shuck the oysters and place them on a plate, keeping them on the half shell.
- 2
Create the Breading Mixture
In a shallow bowl, combine the cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
- 3
- 4
Bread the Oysters
Dip each shucked oyster into the wet mixture, allowing excess to drip off, then dredge it in the cornmeal mixture, ensuring an even coating. Set aside on a plate.
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Oysters
Carefully add the breaded oysters to the hot oil, frying them in batches to avoid overcrowding. Cook for about 2-3 minutes per side or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
Cayenne Remoulade
- 7
Make the Remoulade
In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, cayenne pepper, lemon juice, minced garlic, paprika, and salt. Mix until smooth and well blended.
Serving
- 8
Serve
Serve the fried oysters hot with a side of the cayenne remoulade for dipping and lemon wedges for squeezing over the top.