Ingredients

• 2 dozen freshly shucked oyster (if possible)
• 2 cups flour
• 1 teaspoon cayenne pepper
• Salt and pepper
• 2 eggs
• 2 tablespoons milk
• 2 cups fresh bread crumbs
• 1/2 cup vegetable oil
• Remoulade sauce:
• 1 cup homemade or prepared mayonnaise
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons capers
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 teaspoons paprika
• Juice of 1/2 lemon
• 1 clove garlic
• 2 anchovy fillets
• 1 dash Worcestershire sauce
• 3 oven roasted tomatoes

Browse by ingredient

Instructions

1. Season flour with cayenne and salt and pepper. Combine the eggs and milk.Toss shucked, drained oysters in the seasoned flour, then dip in egg/milk mixture followed by the bread crumbs. In sautepan over medium high heat gently fry on both sides until crisp. Do not crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels. Mix all ingredients for remoulade sauce in food processor and serve oysters on cleaned half shell with remoulade sauce on bottom and garnished with fresh herbs.;