Photo by Stephanie Bourgeois

Ingredients:

  • Lemon Rémoulade:
  • 1/4 cup chopped celery
  • 1/4 cup chopped scallions
  • 1/2 teaspoon chopped garlic
  • 3 tablespoons capers
  • 1/4 anchovy fillet
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated fresh horseradish
  • 1 tablespoon lemon juice
  • Zest of 1 small lemon
  • Pinch cayenne pepper
  •  
  • Cornmeal-Crusted Oysters:
  • 1/2 cup of cornmeal
  • 1/4 cup plus 2 tablespoons cornstarch
  • Salt and pepper
  • 24 freshly shucked oysters
  • 1/2 cup olive oil
  • 1/2 cup cornichons, sliced lengthwise

This recipe contains: Shellfish

Recipe notes: Use leftover rémoulade on sandwiches, as a dressing for potato salad, or as a dip for French fries.

RECIPE

Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

Ken Trickilo

Liberty House Restaurant, Jersey City, NJ

These New Orleans-style fried oysters are a delicious dinner-party opener.

Yield: 24 hors d'oeuvre

Method:

To make the rémoulade, purée the celery, scallions, garlic, capers, and anchovy in a food processor. Transfer to a small bowl and fold in the remaining ingredients. Set aside.

To make the oysters, mix together the cornmeal and cornstarch in a medium bowl; season with salt and pepper. Toss the oysters in the mixture until well coated.

Heat the olive oil in a medium sauté pan over medium heat until hot but not smoking. Test the temperature of the oil by adding a pinch of the cornmeal mixture. When the cornmeal begins to fry, the oil is hot enough for the oysters. Gently add the oysters to the hot oil; fry until golden brown and crispy, about 1 minute on each side. Transfer to a plate lined with paper towels and let cool for a few minutes.

To serve, top each oyster with a dollop of rémoulade and a slice of cornichon. (You will have leftover rémoulade; see note.) Drizzle with a little extra virgin olive oil if desired.