Recipe courtesy of Gina Neely and Pat Neely
Fried Oysters
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Remoulade Sauce:

Directions

Special equipment: deep fryer

Heat oil in a deep fryer to 350 degrees F.

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.

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.

Remoulade Sauce:

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. 

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