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Southern Fried Oysters Remoulade

Serves 4

1 pint shucked oysters
1 cup finely ground yellow corn meal
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Remoulade Sauce (recipe follows)

Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal, flour, salt, Cajun seasoning, black pepper, and cayenne. Dust the oysters in the flour/cornmeal mixture, one at a time.

Pour oil into a frying pan to a depth of 1 and one half inches and heat until quite hot, about 375 degrees. Add the oysters and fry for about 4 to 5 minutes, or until golden brown. Do not over crowd the skillet. Add more oil as needed. Remove the oysters with a slotted utensil or tongs to paper towels and drain well.

Remoulade Sauce

Makes about 2 and a half cups

1 cup mayonnaise
6 tablespoons finely minced celery
6 tablespoons finely minced green onion
3 tablespoons finely chopped parsley
1 teaspoon minced garlic
3 tablespoons prepared horseradish
2 tablespoons coarse-grain mustard
1 tablespoon chopped capers
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon finely minced anchovy (optional)

Mix together all the ingredients in a bowl. Cover and chill for several hours before serving.


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