Red Remoulade with Fried Oysters and Pickles

Red Remoulade is a fantastic complement to crispy fried oysters.

Red Remoulade with Fried Oysters and Pickles
Serves 6
Write a review
  1. 2 cups yellow cornmeal
  2. ½ cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1 teaspoon kosher salt
  5. 1 teaspoon garlic powder
  6. 1 teaspoon sweet paprika
  7. 1 teaspoon cayenne
  8. Red Rémoulade (recipe follows)
  9. 2 pints oysters, drained
  10. 1 cup sliced dill pickles
  11. Vegetable oil, for frying
  1. In a shallow dish, whisk together cornmeal, flour, baking powder, salt, garlic powder, paprika, and cayenne.
  2. In a medium skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. 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
Red Remoulade
Serves 6
Write a review
  1. ¾ cup mayonnaise
  2. 2 tablespoons tomato paste
  3. 2 tablespoons chopped capers
  4. 2 tablespoons chopped fresh green onion
  5. 1 tablespoon chopped fresh parsley
  6. 1 tablespoon Worcestershire sauce
  7. 1 tablespoon Creole mustard
  8. 2 teaspoons red wine vinegar
  9. 1 teaspoon Creole seasoning
  10. 1 clove garlic, minced
  11. ½ teaspoon celery salt
  12. ¼ teaspoon kosher salt
  1. In a large bowl, combine all ingredients. Cover and refrigerate up to 5 days.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.