From Wine Spectator July 2012
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (916g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 6396
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