Fried Oysters With Tomato-Remoulade Sauce

Recipe Ingredients

2		Freshly-shucked oysters (if possible)
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs
2 tablespoons	30ml	Milk
2 cups	292g / 10oz	Fresh bread crumbs
1/2 cup	118ml	Vegetable oil
		Remoulade Sauce
1 cup	237ml	Homemade or prepared mayonnaise
1 teaspoon	5ml	Dijon mustard
1 1/2 tablespoons	22ml	Capers
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh tarragon
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Cayenne pepper
		Juice of 1/2 lemon
1		Garlic
2		Anchovy fillets
1		Worcestershire sauce
3		Oven roasted tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A38) - from the TV FOOD NETWORK

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8 (1 votes)

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