Recipe: Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons
JBF Editors
Ken Trickilo's recipe for cornmeal-crusted oysters, courtesy of the James Beard Foundation
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.