Louisiana Style Fried Oysters And Shrimp With Piquant Remoulade Recipes

NEW ORLEANS REMOULADE SAUCE RECIPE

Steps:

• In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

LOUISIANA STYLE FRIED OYSTERS AND SHRIMP WITH PIQUANT REMOULADE RECIPE

Steps:

• Combine all of the ingredients for the Remoulade Sauce in a blender or food processor and pulse to the desired consistency (chunky or creamy). Place in refrigerator for a few hours to allow flavors to combine.
• Heat oil to 350 degrees in a deep fryer or heavy pot.
• Soak the shrimp in oysters in ice water for about 5 minutes. Meanwhile combine the mustard, water and a pinch of all the spices to make a thin paste.
• Combine the flour, corn flour, dried herbs and spices for the batter. Place in a paper back or medium size container with a lid.
• Coat the oysters and shrimp in the mustard sauce, then drop into the dry, seasoned flour mixture and shake to fully coat.
• Fry oysters and shrimp approximately 4 minutes, or until the bubbles in the oil begin to calm down around the edges of the food and the color is just shy of golden brown. Serve with Remoulade sauce. Enjoy and Cheers, my friends!

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

LOUISIANA FRIED OYSTERS

Steps:

• Combine the first 9 ingredients in a bowl and mix well.
• Add in the oysters and marinate at least 30 minutes in the fridge.
• Put the remaining ingredients in a paper bag and mix well by shaking.
• Remove the oysters from the marinade and drop in the bag.
• Shake the bag to coat the oysters and let them rest in the bag for a few minutes.
• Heat about 2" of oil in the pan to 365 degrees.
• Place the oysters in the oil leaving at least a 3/4" space between pieces (do not overcrowd them or the oysters will be soggy).
• Fry the oysters about 4 minutes or until done.
• Remove to paper towels to drain.
• After most of the oil has drained, remove to fresh paper towels.
• Make sure the oil is at least 360 degrees before adding and frying the next batch.