Servings: 4
Start to finish: 45 minutes
3 cups cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon Creole seasoning
1 teaspoon ground black pepper, plus more as needed
1 quart shucked oysters, well-drained
Vegetable oil, as needed for frying
1 lemon, thinly sliced, seeds removed
1/2 cup NOLA Remoulade Sauce (recipe follows)
4 French bread rolls, about 6 inches each, split
2 medium tomatoes, sliced
1 head lettuce, shredded
Salt and pepper as needed
In a medium bowl, combine the cornmeal, flour, salt, Creole seasoning, and pepper.
Add the oysters and toss until well-coated.
Fill a heavy-bottomed saucepan with about 2 inches of oil. Over medium heat, bring the oil to about 350 F. Working in batches, fry the oysters until they are golden brown all over, about 3 minutes. Use a slotted spoon to transfer the cooked oysters to a paper-towel-lined tray.
Carefully lower the lemon slices into the hot oil and fry until the white pith begins to brown, 2 to 3 minutes. Transfer to the towel-lined tray.
Spread about 2 tablespoons of NOLA sauce on one half of each roll. Evenly distribute the fried oysters, lemon, tomatoes, and lettuce between the rolls and sprinkle with salt and pepper before serving.
NOLA Remoulade Sauce
Servings: 8
8 cornichons
2 teaspoons capers
2 green onions, chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole mustard or a whole grain mustard
1 tablespoon chopped Italian parsley
1 cup mayonnaise
1/2 teaspoon paprika
1 teaspoon hot sauce
Kosher salt, to taste
Ground black pepper, to taste
In a food processor, combine the cornichons, capers, green onion, lemon juice, mustard, and parsley. Pulse until finely chopped.
Add the mayonnaise, paprika, and hot sauce. Pulse to blend. Season with salt and pepper to taste.
Use immediately or refrigerate in a covered container until needed.
Nutrition information per serving: 863 calories; 266 calories from fat; 30 g fat (5 g saturated; 0 g trans fats); 111 mg cholesterol; 1640 mg sodium; 122 g carbohydrate; 10 g fiber; 6 g sugar; 29 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
