Recipe courtesy of Tanya Holland

Fried Oysters with Tomato-Remoulade Sauce

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2 dozen freshly shucked oyster (if possible)

2 cups flour

1 teaspoon cayenne pepper

Salt and pepper

2 eggs

2 tablespoons milk

2 cups fresh bread crumbs

1/2 cup vegetable oil

Remoulade sauce:

1 cup homemade or prepared mayonnaise

1 teaspoon Dijon mustard

1 1/2 tablespoons capers

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 teaspoons paprika

1 teaspoon cayenne pepper

Juice of 1/2 lemon

1 clove garlic

2 anchovy fillets

1 dash Worcestershire sauce

3 oven roasted tomatoes

Salt and pepper


  1. Season flour with cayenne and salt and pepper. Combine the eggs and milk.Toss shucked, drained oysters in the seasoned flour, then dip in egg/milk mixture followed by the bread crumbs. In saute pan over medium high heat gently fry on both sides until crisp. Do not crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels. Mix all ingredients for remoulade sauce in food processor and serve oysters on cleaned half shell with remoulade sauce on bottom and garnished with fresh herbs.
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