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Fried Oysters with Buttermilk Remoulade

5

100 min

Fried Oysters with Buttermilk Remoulade

Fried Oysters with Buttermilk Remoulade Photo 1

Time

100 min

Serving

5 persons

Calories

0

Rating

5.00★ (1)

Cuisine

Author: Monica Feluchi

In this recipe, you will find out how to cook fried oysters with buttermilk remoulade. Does this sound tempting and unusual? It does! So, leave your doubts (if any) behind and hurry up to learn the recipe of this unique dish!

Ingredients

  • buttermilk: 1.25 cup
  • egg white: 1 piece
  • oysters: 7 piece
  • Panko: 0.5 cup
  • corn meal: 0.25 cup
  • tomatoes: 1 piece (ripened and diced)
  • green pepper: 0.25 piece (diced)
  • red onion: 0.5 piece (small and diced)
  • garlic: 2 clove (minced)
  • cilantro: 2 piece (sprigs, minced)
  • lime juice: 1 tsp
  • olive oil: 0.3 cup (to your taste)
  • salt: 1 tsp (to your taste)
  • black pepper: 0.5 tsp (to your taste)
  • celeriac: 0.3 piece (peeled and diced)
  • capers: 2 tsp
  • lemon: 1 piece
  • tarragon: 2 piece (sprigs)
  • cornichons: 3 piece (roughly chopped)
  • Creole mustard: 2 Tbsp
  • shallot: 0.5 piece (roughly chopped)
  • yolk: 2 piece
  • sourdough baguette: 1 piece
  • curly endive: 1 piece
  • Pico de Gallo: 1 tsp
  • buttermilk-celeriac remoulade: 3 Tbsp (or everything you've prepared)

Metric Conversion

Stages of cooking

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  1. Take a bowl and mix one egg white with buttermilk in it. Shuck and soak the oysters in this mixture during one hour or so.

    Fried Oysters with Buttermilk Remoulade Photo 2
  2. Mix Panko and cornmeal to get a breading. Dredge the oysters and fry them in vegetable oil until they become light brown. Put on paper towels to get rid of excess oil.

    Fried Oysters with Buttermilk Remoulade Photo 3
  3. Take another bowl. Mix the vegetables, cilantro, olive oil and lime juice in it.

    Fried Oysters with Buttermilk Remoulade Photo 4
  4. Boil the celeriac in salted water until it becomes soft. 

    Fried Oysters with Buttermilk Remoulade Photo 5
  5. Puree it in the blender with shallot, buttermilk and garlic. Wait until it cools down. Then add the yolks, cornichons, tarragon, capers and mustard. Slowly, add olive oil, season with salt and pepper, squeeze lemon juice.

    Fried Oysters with Buttermilk Remoulade Photo 6
  6. Now, slice the baguette into thin slices. Drizzle with olive oil and toast in the pre-heated to 176 C (350 F) for about 10 minutes. Then spread the buttermilk-celeriac remoulade above the toasts.

    Fried Oysters with Buttermilk Remoulade Photo 7
  7. Finally, layer a bit of the endive, put an oyster and top with pico de gallo. Add more remoulade above and serve the dish! Bon appétit!

    Fried Oysters with Buttermilk Remoulade Photo 8

History of the Fried Oysters with Buttermilk Remoulade:

The Fried Oysters with Buttermilk Remoulade is a recipe that combines delicious fried oysters with a tangy buttermilk remoulade for a twist on a classic seafood dish. Oysters have been used in cuisine for centuries, and in the United States, fried oysters have been a Southern favorite for years. The addition of buttermilk remoulade provides a flavor boost to the dish and makes it stand out.

Tips and Tricks for Fried Oysters with Buttermilk Remoulade Recipe:

  1. When preparing the oysters, ensure that they are shucked properly and soak them in the buttermilk mixture for at least an hour to tenderize them.
  2. Use a mixture of Panko and cornmeal for breading to give the oysters a crispy texture.
  3. Heat the oil in a deep frying pan to at least 350 degrees Fahrenheit before frying the oysters.
  4. To make the buttermilk remoulade, use fresh ingredients for the best flavor. The use of celeriac adds a unique twist to the classic remoulade sauce.

Tips for presenting the dish:

  1. When plating, use a thin slice of toasted sourdough baguette as a base for the oyster and buttermilk remoulade topping.
  2. Add a small amount of curly endive to the plate to add color and texture to the dish.
  3. Top with a spoonful of Pico de Gallo for an extra layer of flavor and a pop of color.

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