"Summer is the time for fried seafood and in the Pacific Northwest, that means fried oysters. The Northwest is known for some of the most pristine, sustainable oyster farms. Learn our tips and techniques for crispy fried oysters served with tangy remoulade sauce."
Fried Oysters with Remoulade Sauce
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Prep time: 15mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/4 cups mayonnaise
- 1/4 cup creole mustard
- 1 teaspoo paprika
- 2 teaspoon horseradish
- 1 tablespoon dill pickle juice
- 2 teaspoo tabasco sauce
- 1 tablespoon capers
- salt and black pepper to taste
- 12 ounce jar of extra small oysters
- 1 cup evaporated milk
- 1/2 cup pastry flour
- 1 cup corn flour
- 1 tablespoon Cajun seasoning
- Canola oil for frying
Method
Step 1
Make the Remoulade Sauce- In a bowl add the mayonnaise, mustard, paprika, Cajun seasoning, horseradish, pickle juice, hot sauce and capers and stir to blend. Season with salt and black pepper. Make the remoulade sauce ahead of time and keep covered in the fridge.
Step 2
Fry the Oysters- Pour the evaporated milk in a bowl and add the oysters. In another bowl, combine the corn flour and pastry flour and stir to blend.
Step 3
Heat 3" of oil in a deep-fryer to 350. Work in small amounts of oysters so the fryer isn't crowded. Take the oysters out of the milk and dredge in the flour mixture. Place the oysters in the deep-fryer and fry until golden, about 3 minutes. The oysters will be crispy but still juicy inside. Drain the oysters on a rack over a baking sheet. Serve the oysters hot with the remoulade sauce.