Ingredients
- 2 doz freshly-shucked oysters (if possible)
- 2 c. flour
- 1 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste
- 2 x Large eggs
- 2 Tbsp. lowfat milk
- 2 c. fresh bread crumbs
- 1/2 c. vegetable oil
- 1 c. homemade or possibly prepared mayonnaise
- 1 tsp Dijon mustard
- 1 1/2 Tbsp. capers
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh tarragon
- 2 tsp paprika
- 1 tsp cayenne pepper Juice of 1/2 lemon
- 1 x clove garlic
- 2 x anchovy fillets
- 1 dsh Worcestershire sauce
- 3 x oven roasted tomatoes Salt to taste Freshly-grnd black pepper to taste
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Fried Oysters With Tomato Remoulade Sauce
Servings: 1
Directions
- Season flour with cayenne and salt and pepper. Combine the Large eggs and lowfat milk. Toss shucked, liquid removed oysters in the seasoned flour, then dip in egg/lowfat milk mix followed by the bread crumbs.
- In sautepan over medium-high heat gently fry on both sides till crisp. Don't crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels.
- 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.
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