Wednesday, January 29, 2003 - Page updated at 12:00 AM

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Fried Oysters with Rmoulade Sauce

20 oysters

- Rémoulade sauce (recipe follows)
- 5 tablespoons unsalted butter (¼ cup clarified butter)
- 20 oysters, shucked
- ¾ cup buttermilk
- ½ cup all-purpose flour
- ½ cup fine yellow cornmeal
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper

1. Prepare the rémoulade sauce and set aside in refrigerator until ready to use.

2. Put the butter into a small saucepan and set on medium-low heat. As the butter melts, the whey (white foam) will rise to the top. Spoon it off. When the butter is clarified to a clear gold, measure ¼ cup and set aside.

3. Combine the oysters and buttermilk. Set aside to soak 5 minutes. In another small bowl, combine the flour, cornmeal, cayenne, salt and pepper.

4. Drain the oysters and dredge in the flour mixture, thoroughly coating them. Put the clarified butter into a large cast-iron or heavy skillet over medium heat. (Depending on the size of your skillet, cook the oysters in 2 or 3 batches.) When the butter is very hot, fry oysters about 3 to 4 minutes on each side, until they're crisp and golden brown. Drain on paper towels. Serve hot with the rémoulade sauce on the side.

Note: To make a fried-oyster sandwich, heat a large, heavy skillet over medium-high heat. Open 4 hot dog buns and brush with a little clarified butter on each side. Toast in the skillet, buttered-side down, until golden. Place right-side up on plates and spread a heaping tablespoon of rémoulade sauce over each half. Place about 5 of the oysters in each bun.

Data per serving
Calories 282
Protein 8.60g
Fat 15.56g
Carbohydrates 27.55g
Saturated fat 8.82g
Monounsaturated fat 4.17g
Polyunsaturated fat 1.48g
Cholesterol 70.94mg

From "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever — From Thursday Nights at Campanile" by Nancy Silverton with Teri Gelber.


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