Red Remoulade is a fantastic complement to crispy fried oysters.
Red Remoulade with Fried Oysters and Pickles
2015-06-23 01:09:32
Serves 6
Ingredients
- 2 cups yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne
- Red Rémoulade (recipe follows)
- 2 pints oysters, drained
- 1 cup sliced dill pickles
- Vegetable oil, for frying
Instructions
- In a shallow dish, whisk together cornmeal, flour, baking powder, salt, garlic powder, paprika, and cayenne.
- In a medium skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In batches, dredge oysters in cornmeal mixture until well coated, shaking off excess. Fry 1 to 2 minutes per side or until golden brown. Let drain on paper towels. Repeat procedure with pickles. Serve immediately with Red Rémoulade.
Louisiana Cookin' https://louisianacookin.com/
Red Remoulade
2015-06-23 01:10:39
Serves 6
Ingredients
- ¾ cup mayonnaise
- 2 tablespoons tomato paste
- 2 tablespoons chopped capers
- 2 tablespoons chopped fresh green onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon Creole seasoning
- 1 clove garlic, minced
- ½ teaspoon celery salt
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, combine all ingredients. Cover and refrigerate up to 5 days.
Louisiana Cookin' https://louisianacookin.com/
