Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons
JBF Editors
JBF EditorsApril 23, 2012
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.
