Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

Ken Trickilo's recipe for cornmeal-crusted oysters, courtesy of the James Beard Foundation

 

These tasty fried oysters are served with a sharp rémoulade and slices of crunchy cornichons. Chef Ken Trickilo uses oysters from Quilcene Bay, but you can use whatever is available locally. Get the recipe here.

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