Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 Freshly-shucked oysters (if possible)

  2. 2 cups 125g / 4.4oz Flour

  3. 2 Eggs

  4. 2 tablespoons 30ml Milk

  5. 2 cups 292g / 10oz Fresh bread crumbs

  6. 1/2 cup 118ml Vegetable oil

  7. Remoulade Sauce

  8. 1 cup 237ml Homemade or prepared mayonnaise

  9. 1 teaspoon 5ml Dijon mustard

  10. 1 1/2 tablespoons 22ml Capers

  11. 2 tablespoons 30ml Chopped fresh parsley

  12. 2 tablespoons 30ml Chopped fresh tarragon

  13. 2 teaspoons 10ml Paprika

  14. 1 teaspoon 5ml Cayenne pepper

  15. Juice of 1/2 lemon

  16. 1 Garlic

  17. 2 Anchovy fillets

  18. 1 Worcestershire sauce

  19. 3 Oven roasted tomatoes

  20. Salt - to taste

  21. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. This recipe yields ?? servings.

Comments

882,796
Send feedback