From Wine Spectator July 2012

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Name: Fried Oysters with Remoulade
Prep time: 55 min
Cook time: 5 min
Total time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 3 1/2 cups flour; 3 cups + 3 Tbs Corn flour sub corn starch; 2 1/2 tablespoons Salt; 1/2 tablespoon garlic powder; 1 tablespoon Black Pepper; 1/2 tablespoon Paprika Hungarian Half-Sharp preferred; 1/2 teaspoon ground red pepper adjust for type to attain taste and heat; 20 Oysters shucked in their liquor. Choose a large variety like Pacific. Cut the largest in half.; 3 cups oil or whatever is needed for 2 inches deep in pan or wok; 2 tablespoons Italian parsley roughly chopped; 2 Lemons sliced into small wedges; 1/2 cup Mayonnaise; 2 tablespoons Ketchup; 1 tablespoon Mustard, Whole Grain; 1 tablespoon Capers finely chopped; 1 tablespoon Italian parsley roughly chopped; 1 tablespoon yellow onion finely chopped; 1/4 teaspoon Fresh Thyme; 1 Fresh lemon juiced; pinch Kosher Salt; pinch Black pepper; dash Sriracha Optional - to taste and heat.

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INGREDIENTS

3 1/2 cups flour
3 cups + 3 Tbs Corn flour ; sub corn starch
2 1/2 tablespoons Salt
1/2 tablespoon garlic powder
1 tablespoon Black Pepper
1/2 tablespoon Paprika ; Hungarian Half-Sharp preferred
1/2 teaspoon ground red pepper ; adjust for type to attain taste and heat
20 Oysters shucked ; in their liquor. Choose a large variety like Pacific. Cut the largest in half.
3 cups oil ; or whatever is needed for 2 inches deep in pan or wok
2 tablespoons Italian parsley ; roughly chopped
2 Lemons ; sliced into small wedges
Remoulade
1/2 cup Mayonnaise
2 tablespoons Ketchup
1 tablespoon Mustard, Whole Grain
1 tablespoon Capers ; finely chopped
1 tablespoon Italian parsley ; roughly chopped
1 tablespoon yellow onion ; finely chopped
1/4 teaspoon Fresh Thyme
1 Fresh lemon ; juiced
pinch Kosher Salt
pinch Black pepper
dash Sriracha ; Optional - to taste and heat.

Servings

INSTRUCTIONS

Thoroughly mix all dry ingredients in mixing bowl.

Blend the Remoulade ingredients and set aside

Heat oil to 360 degrees.

Dredge Oysters in flour, shaking back and forth to ensure oysters are fully covered.

Remove oysters and shake off excess flour.

Fry in small batches for two minutes until golden brown.

Remove oysters to a paper towel-lined sheet tray.

Pile high on plate and garnish with parsley and lemon wedges.

Serve with Remoulade.

NOTES

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Fried Oysters with Remoulade

3 1/2 cups flour
3 cups + 3 Tbs Corn flour sub corn starch
2 1/2 tablespoons Salt
1/2 tablespoon garlic powder
1 tablespoon Black Pepper
1/2 tablespoon Paprika Hungarian  Half-Sharp preferred
1/2 teaspoon ground red pepper adjust for type to attain taste and heat
20 Oysters shucked in their liquor.  Choose a large variety like Pacific.  Cut the largest in half.
3 cups oil or whatever is needed for 2 inches deep in pan or wok
2 tablespoons Italian parsley roughly chopped
2 Lemons sliced into small wedges
 Remoulade
1/2 cup Mayonnaise
2 tablespoons Ketchup
1 tablespoon Mustard, Whole Grain
1 tablespoon Capers finely chopped
1 tablespoon Italian parsley roughly chopped
1 tablespoon yellow onion finely chopped
1/4 teaspoon Fresh Thyme
1 Fresh lemon juiced
 pinch Kosher Salt
 pinch Black pepper
 dash Sriracha Optional - to taste and heat.

Thoroughly mix all dry ingredients in mixing bowl.
Blend the Remoulade ingredients and set aside
Heat oil to 360 degrees.
Dredge Oysters in flour, shaking back and forth to ensure oysters are fully covered.
Remove oysters and shake off excess flour.
Fry in small batches for two minutes until golden brown.
Remove oysters to a paper towel-lined sheet tray.
Pile high on plate and garnish with parsley and lemon wedges.
Serve with Remoulade.

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Nutrition

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Serving Size: 1 Serving (916g)
Recipe Makes: 4 Servings

Calories: 6396
Calories from Fat: 5928 (93%)

Amt Per Serving		% DV

	Total Fat 658.7g	878 %
	Saturated Fat 85.5g	427 %
	Monounsaturated Fat 181.5g
	Polyunsanturated Fat 359.9g
Cholesterol 7.8mg		2 %
Sodium 407.6mg		14 %
Potassium 220mg		6 %
Total Carbohydrate 150.9g		44 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 147.1g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 6396

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