The beauty of this recipe is that the cornmeal crust not only gives a fab texture and flavour but it 'seals' the oyster before so it cooks lightly in its own juices and none of the fat is absorbed from deep frying.
- Prep time
- Less then 30 minutes
- Cooking time
- Less then 10 minutes
- 18 freshly shucked oysters, or more if you like Grapeseed oil or vegetable oil, for deep frying
For the remoulade
- 1 small jar mayonnaise, or make your own
- 1 tbsp chopped fresh tarragon
- 1 tbsp capers
- 1 tbsp finely chopped shallots
- 1 tsp French mustard
- Dash Tabasco
- 1 tbsp tomato puree
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1/2 tsp cayenne pepper
- 1 tbsp horseradish sauce
For the cornmeal Crust
- 225g / 8oz cornmeal
- 1 tbsp ground cumin
- 1 tsp ground fennel
- 1 tsp cayenne pepper
- salt and freshly ground black pepper
For the egg
- Wash 2 eggs
- 285ml / 1/2 pint milk
- French stick, warmed
- Crisp lettuce, such as cos, torn
To make the remoulade - mix all the ingredients together.
Taste and adjust any of the ingredients you think necessary.
For the cornmeal crust, combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.
In a separate bowl, combine the egg and milk in a bowl for the egg wash.
Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture, coating liberally.
Heat the grapeseed or vegetable oil in a large pan for deep frying until a breadcrumb sizzles gently in it (CAUTION: hot oil can be dangerous - do not leave unattended).
Deep-fry the coated oysters until golden, about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.
Take a freshly warmed French stick, split down the middle and butter. Top with a layer of lettuce then drizzle over the remoulade sauce. Add the deep-fried oysters and cover with the other half of the French loaf.
Eat at once.