Cornmeal-Crusted Oysters with Sriracha Rémoulade

Karey Lynn Butterworth

Glow - Rockport, TX

These crispy oysters are coated in nutty cornmeal and served with a spicy Sriracha-spiked rémoulade. Maintaining the temperature of the frying oil will guarantee perfectly crispy oysters.


Sriracha Rémoulade:

  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 scallion, finely chopped
  • 1 1/2 teaspoons cilantro, finely chopped
  • 1 teaspoon lime juice
  • 1/2 teaspoon minced garlic

Cornmeal-Crusted Oysters:

  • 1 cup cornstarch
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon chile 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


Make the Sriracha rémoulade: in a small bowl, whisk together the mayonnaise, Sriracha, scallions, cilantro, lime juice, and garlic. Refrigerate for 1 hour.

Make the oysters: in a large bowl, mix together the cornstarch, cornmeal, chile powder, garlic powder, salt, and thyme. In a small bowl, whisk together the egg and water. Dip 1 oyster in the cornstarch mixture and shake off any excess coating. Dip in the egg wash, then dip in the cornstarch mixture again, shaking 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 370°F. Working in batches, fry the oysters until golden brown and crispy, about 1 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 370°F before frying a new batch. Serve immediately with the lime slices and Sriracha rémoulade on the side.


about 20 oysters