10 ea Large Fresh Oysters-in shell
1/2 C Buttermilk
1 C Breadcrumbs/Panko
Lemon-1/4 tsp zest and wedges
Caper Remoulade Sauce
1 tsp Capers
4 oz Mayonnaise
1/2 tsp Dijon mustard
1/2 tsp Shallots-chopped
1/4 tsp Parsley-chopped
1/4 tsp Tarragon-chopped
1/4 tsp Chives-chopped
2 ea Cornichon pickles-chopped
Combine all Remoulade ingredients in bowl and mix well. Season to taste with salt and pepper as needed.
Shuck fresh Oysters. Add hot sauce, lemon zest, salt and pepper to the buttermilk. Marinate the oysters in this mix for 15 minutes then remove from buttermilk and coat evenly in the Panko breadcrumbs. Preheat a fry pan with 1″ canola oil over medium high heat and quickly fry the oysters evenly on both sides until golden and crispy about 30 seconds per side. Drain well on paper towel, sprinkle salt over and serve with lemon wedges, capered remoulade dip and St. Supéry, Napa Valley Estate Virtú.
Optional-These can build into a PoBoy sandwich with lettuce, tomato, Remoulade, fried oysters on a French roll.
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