Ingredients

• 2 dozen oysters (such as Belon) on the half shell
• 1/4 cup cornichons or dill pickles
• 1 cup mayonnaise
• 3 tablespoons chopped fresh parsley leaves
• 1 1/2 tablespoons minced shallot
• 1 1/2 tablespoons tomato paste
• 1 tablespoon Tabasco sauce
• 1 tablespoon fresh lemon juice
• 2 quarts vegetable oil for deep-frying
• 1/2 cup cornmeal

Instructions

1. Transfer oysters to a bowl and chill, covered. Clean and dry oyster shells. Line a shallow baking pan with a double layer of paper towels.
2. Make rémoulade: Finely chop cornichons or dill pickles and in a bowl whisk together with remaining rémoulade ingredients and salt to taste until combined well. Transfer rémoulade to a serving bowl.
3. Finely chop cornichons or dill pickles and in a bowl whisk together with remaining rémoulade ingredients and salt to taste until combined well. Transfer rémoulade to a serving bowl.
4. In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F. Preheat oven to 200°F. In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt. Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate. Working in batches of 6, fry oysters, until golden, about 2 minutes. With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven. Return oil to 375°F. between batches. Serve oysters on shells with rémoulade.
5. In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.
6. Preheat oven to 200°F.
7. In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt. Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate. Working in batches of 6, fry oysters, until golden, about 2 minutes. With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven. Return oil to 375°F. between batches.
8. Serve oysters on shells with rémoulade.