Fried Oysters with Rmoulade Sauce
- 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
Saturated fat 8.82g
Monounsaturated fat 4.17g
Polyunsaturated fat 1.48g
From "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever — From Thursday Nights at Campanile" by Nancy Silverton with Teri Gelber.