![Fried Oysters with Remoulade Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/WP8jRreEqjcRbOPd4wb7Ar4sJpU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fried-oysters-with-remoulade-sauce-FT-RECIPE0222-2355e4bf8f0041479b3f7888a534ac4c.jpg)
Ingredients
For the rémoulade:
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1 cup mayonnaise
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3 tablespoons chopped fresh flat-leaf parsley
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2 ½ tablespoons grated fresh horseradish
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1 ½ tablespoons chopped drained capers
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1 ½ tablespoon hot sauce (such as Tabasco)
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1 tablespoon Creole mustard
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½ teaspoon grated fresh lemon zest plus 1 1/2 tsp. fresh juice (from 1 lemon)
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½ teaspoon paprika
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1 small garlic clove, grated with a Microplane
For the fried oysters:
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Vegetable oil, for frying
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1 cup whole buttermilk
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2 tablespoons hot sauce (such as Tabasco)
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48 fresh shucked oysters (from about two 16-ounce containers), drained and patted dry
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1 ½ cups (about 5 5/8 ounces) plain yellow cornmeal
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¾ cup (about 3 1/4 ounces) all-purpose flour
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1 tablespoon plus 1 teaspoon Creole seasoning
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Thinly sliced fresh chives, for garnishing
Directions
Make the rémoulade:
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Stir together mayonnaise, parsley, horseradish, capers, hot sauce, mustard, lemon zest and juice, paprika, and garlic in a small bowl; cover and refrigerate until ready to serve.
Make the fried oysters:
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Pour oil to a depth of 2 inches in a large Dutch oven; heat oil over medium until a deep-fry thermometer registers 350°F.
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Meanwhile, stir together buttermilk and hot sauce in a shallow bowl. Add oysters to mixture; let stand 10 minutes. Whisk together cornmeal, flour, and Creole seasoning in a separate shallow bowl.
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Working in small batches, remove oysters from buttermilk mixture, letting excess drip back into bowl. Coat oysters evenly with cornmeal mixture, and place on a large baking sheet. Working in 3 batches (16 oysters per batch), fry oysters in hot oil, stirring occasionally with a slotted spoon, until golden brown, about 3 minutes. Using a slotted spoon, transfer oysters to a baking sheet lined with paper towels. Garnish oysters with chives, and serve immediately with Rémoulade.