Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons
Liberty House Restaurant - Jersey City, NJ
These New Orleans-style fried oysters are a delicious dinner-party opener.
- 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
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.
24 hors d'oeuvre