Fried Oysters
Description
Suitable for both special occasions and everyday meals. Recipe for preparing a Creole seafood dish. Serve with herbs and sauce.
Instructions
- 1
Step 1
Mix the egg white with buttermilk. Open the oysters and soak them in buttermilk for 1 hour.
- 2
Step 2
Let them soak in thoroughly.
- 3
Step 3
Dredge the oysters in corn flour and fry in vegetable oil until golden. Then place the oysters on a paper towel to remove excess oil.
- 4
Step 4
Ingredients for Pico de Gallo: 1 grape, tomato (diced), 1/4 green pepper (diced), 1/2 red onion (finely chopped), 1 clove garlic (grated), 2 sprigs cilantro (chopped), 2 Sriracha, juice of half a lime, 1 teaspoon olive oil, salt and pepper to taste.
- 5
Step 5
Mix the ingredients.
- 6
Step 6
Ingredients Buttermilk Remoulade: 1/4 cup buttermilk, 1/3 celery (peeled, diced), 2 teaspoons capers, 1 lemon, 2 sprigs tarragon, 3 cornichons (coarsely chopped), 2 tablespoons mustard, 1 Creole mustard, 2 shallots (coarsely chopped), 1 garlic clove (coarsely chopped), 2 egg yolks, 1/3 cup olive oil, salt and pepper to taste. Cook the celery in salted water until tender.
- 7
Step 7
Mix buttermilk, onion, and garlic in a blender. Add cornichons, egg yolks, tarragon, and mustard.
- 8
Step 8
Now you will need several pieces of white bread. Place the oysters in the sandwich, top with Pico de Gallo and pieces of celery. Drizzle with olive oil and bake in the oven for 10 minutes at 350°F.
- 9
Step 9
Garnish and serve.