Recipe: Cornmeal-Crusted Oysters with Sriracha Rémoulade
Anna MowryAnna Mowry
January 22, 2013
Your football team—fantasy or real—may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.
While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating setting of the big game gives us an excuse to throw some regional foods into the mix. This year's Super Bowl takes place in New Orleans, so we're planning on serving a few Gulf-inspired offerings, like these bite-sized oyster nuggets from Karey Johnson of Glow, located a leap down the coast in Rockport, Texas. Johnson coats her oysters in chili and garlic powder–seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade.