Deep-Fried Oyster with Spicy Remoulade Sauce

 

M and I lived in Iowa for a year, we had very little access to fresh seafood, mostly frozen tilapia. So when we moved to california we jumped at every opportunity. One of our favourite places to eat is Barbara's Fish Trap near half moon bay. We usually spend our saturday afternoon at the beach and then hit this place for lunch. The fresh jumbo prawns, steak fries, yumm.

 

This saturday I picked up some fresh oysters at the local chinese market and tried this recipe I saw on TV

 

 

 

Prep Time - 30mins  | Cooking Time - 10mins   | Serves - 2

 

Ingredients

 

• 16 Ounces shucked oysters - I just bought mine from the local chinese market
• 1 cup plus 1 tblspn milk
• 1 tblspn water
• 1/4 tsp Cayenne pepper
• 2 eggs
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 tsp freshly ground black pepper
• Salt
• Vegetable oil for frying

 

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15mins. In a bowl whisk together remaining milk, water, cayenne pepper and eggs. Place flour, cornmeal, black pepper, salt into a brown paper bag and shake to mix.

 

Heat oil in a pan. Drain the oysters from the milk. Dip oysters in the egg mixture and then drop it in the paper bag. Make sure the oyster is coated well. Fry these until golden brown. Serve hot with the spicy remoulade sauce.

 

Sauce
1/2 cup Mayonnaise
1 tsp dijon mustard
1 clove garlic clove smashed
1 tblspn capers
1/4 tsp cayenne pepper
1/4 tsp hot sauce (Frank's red hot)

 

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.