Fried Gulf Oysters Recipe
Cornmeal crusted Louisiana oysters served with a remoulade sauce
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Ingredients
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Cornmeal Crusted Fried Oysters
Remoulade Sauce
Method
Cornmeal Crusted Fried Oysters
- 1
Prepare the dredging station
In a medium bowl, combine buttermilk and 1 tablespoon of hot sauce. In a separate shallow dish, mix together the cornmeal, flour, Cajun seasoning, salt, and black pepper.
- 2
Soak the oysters
Place the shucked and drained oysters in the buttermilk mixture and let them soak for 10 minutes. This helps tenderize and flavor the oysters.
- 3
Heat the oil
In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
- 4
Dredge the oysters
Remove the oysters from the buttermilk, letting the excess drip off, and dredge them in the seasoned cornmeal mixture. Coat them evenly and shake off any excess.
- 5
Fry the oysters
Carefully lower the coated oysters into the hot oil in batches. Fry for 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pot.
- 6
Drain and rest
Using a slotted spoon, transfer the fried oysters to a paper towel-lined plate or wire rack to drain. Let them rest briefly before serving.
Remoulade Sauce
- 7
Mix the ingredients
In a medium bowl, combine mayonnaise, Creole mustard, ketchup, lemon juice, horseradish, paprika, minced garlic, hot sauce, Worcestershire sauce, salt, and black pepper. Stir until smooth and well blended.
- 8
Chill the sauce
Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld. Stir again before serving.