Fried Oysters with a Creole Remoulade
Oil, for frying
1 teaspoon garlic powder
1 teaspoon paprika
Dash hot sauce, (I like Crystal)
1 cup cornmeal
1 cup all-purpose flour
Kosher salt and fresh-ground pepper, to taste
36 shucked oysters
Lemon wedges, for serving
Remoulade:
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon paprika
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
Dash hot sauce (I like Crystal)
Kosher salt and fresh-ground pepper, to taste
Heat oil to shallow fry to 350 degrees F.
Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
Remoulade:
Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.