Photo by Lisa Ozag


  • Sriracha Rémoulade:
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 scallion, finely chopped
  • 1 1/2 teaspoons finely chopped cilantro
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced garlic
  • Cornmeal-Crusted Oysters:
  • 1 cup cornstarch
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1 tablespoon water
  • 2 cups (about 20) shucked oysters, drained
  • Vegetable oil for frying
  • Lime slices for garnish

This recipe contains: Eggs, Shellfish


Cornmeal-Crusted Oysters with Sriracha Rémoulade

Karey Butterworth

Glow, Rockport, TX

Maintaining the temperature of the frying oil will guarantee perfectly crispy oysters.

Yield: about 20 oysters


Make the sriracha rémoulade: in a small bowl, whisk together the mayonnaise, sriracha, scallions, cilantro, lime juice, and garlic. Refrigerate for one hour.

Make the oysters: in a large bowl, mix together the cornstarch, cornmeal, chili powder, garlic powder, salt, and thyme. In a small bowl, whisk together the egg and water. Dip an oyster in the cornstarch mixture and shake off any excess coating. Dip in the egg wash, then dip in the cornstarch mixture again and shake off any excess coating. Reserve on a plate. Repeat with the remaining oysters.

Pour a half inch of vegetable oil into a cast-iron skillet. Heat to 370ºF. Working in batches, fry the oysters until golden brown and crispy, about one minute per side. Transfer fried oysters to a paper towel–lined platter to drain. Be sure to let the temperature of the oil return to 370ºF before frying a new batch.

Serve immediately with lime slices and sriracha rémoulade on the side.