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5160 5071 5048 R184

Fried Oysters with Remoulade Sauce

Fried Oysters with Remoulade Sauce

Fried Oysters:  In a small bowl, whisk together milk and lemon juice to create buttermilk.  Let sit for 10 minutes. 

In a medium size bowl, combine Garlic Powder, Smoked Hot Paprika, Tomato Powder, Filé Powder, French Grey 'Dried' Salt, Ground White Pepper, cornmeal, and flour. 

In a small saucepan add 2” of peanut oil.  Add the oysters to the buttermilk and let soak for 5 minutes.  Remove oysters and strain out all of the liquid.  Dredge the oysters through the cornmeal mixture.  When the temperature of the oil reaches 175°, fry oysters in small batches for 2 minutes at a time.  Remove and place on a paper towel lined plate, immediately sprinkle with French Grey 'Dried' Salt (Fine) and Ground White Pepper.  Serve with a side of Remoulade Sauce. 

Remoulade Sauce:  In a stand mixer, whisk together egg yolk, lemon juice, white wine vinegar, Dijon Mustard, Ground White Pepper, Garlic Powder, Smoked Hot Paprika, and French Grey 'Dried' Salt.  Gradually whisk in the olive oil a ¼ of a cup at a time.   Whisk for another 8 minutes or until mixture has thickened.


- 24 oysters, freshly shucked

- peanut oil for frying

- 1 cup milk

- 1 tablespoon lemon juice

- 1 teaspoon (5011) Garlic Powder

- 1 teaspoon (5160) Smoked Hot Paprika

- 2 tablespoons (5071) Tomato Powder

- 1 tablespoon (5048) Filé Powder (Ground Sassafras Leaves)

- 1 teaspoon (4049 French Grey 'Dried' Salt (Fine) 

- ½ teaspoon (5194) Ground White Pepper 

- 1 cup cornmeal

- 1 cup all-purpose flour

 Remoulade Sauce

- 1 egg yolk

- 1 ½ teaspoon lemon juice

- 1 teaspoon white wine vinegar

- ¼ teaspoon Dijon Mustard

- 1 teaspoon (4049) French Grey 'Dried' Salt (Fine)

- ¾ cup Olive Oil

- ¼ teaspoon (5194) Ground White Pepper 

- 1 teaspoon (5011) Garlic Powder

- 1 tablespoon (5160) Smoked Hot Paprika

Add coleslaw and fries to your menu or split a French bread baguette and make a po' boy sandwich with them!

These easy fried oysters are deep fried to perfection with a cornmeal coating

More Information
SKU 5160 5071 5048 R184


Prep Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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