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Frank's Fried Oysters with Remoulade Sauce

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"When it comes to the Southern art of frying oysters, nobody has mastered the technique better than owner-chef Frank Stitt at Highlands Bar & Grill in Birmingham, Alabama. When he serves his beauties in oyster shells with this sumptuous remoulade sauce, the memory won't fade anytime soon. For the right texture, be sure to maintain the temperature of the oil while frying the oysters in batches, and never cook them for more than a couple of minutes - or just till barely browned."

List of Ingredients

Remoulade:
• 1 cup mayonnaise
• 2 Tbsp minced dill pickles
• 2 Tbsp minced fresh parsley leaves
• 2 Tbsp minced drained capers
• 1 Tbsp minced scallions
• 1 Tbsp minced drained anchovies
• 1 Tbsp whole-grain mustard
• 1 Tbsp minced fresh tarragon leaves
• 2 Tbsp sherry vinegar
• 1/2 tsp paprika
• 1/2 tsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• Tabasco sauce to taste

Oysters:
• 2 cups cornmeal
• 1 cup all-purpose flour
• Peanut oil for deep frying
• 24 fresh oysters, shucked; bottom shells reserved
• 2 cups buttermilk


Recipe

1. In a bowl, combine the mayonnaise, pickles, parsley, capers, scallions, anchovies, mustard, tarragon, vinegar, paprika, lemon juice, salt and pepper, and Tabasco, stir till well blended, cover with plastic wrap, and set the remoulade sauce aside.

2. In a shallow dish, combine the cornmeal, flour, and salt and pepper to taste, and mix till well blended. In a deep fryer or cast-iron pot, heat about 2 inches of oil to 365°F on a deep-fat thermometer.

3. In batches, dip the oysters in buttermilk, then in the cornmeal mixture, tossing to coat, and fry till golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the oysters to paper towels to drain.

To serve: Spoon a little of the remoulade sauce into each reserved shell and top each with a fried oyster. Serve warm.

Makes 4 servings.