Phyllo Crisp Oysters With Remoulade Recipes

DEEP FRIED OYSTERS WITH REMOULADE

Steps:

• Combine the mayonnaise, sour cream, dijon, whole grain mustard, ketchup, vinegar, tabasco, capers and scallion in a bowl. Whisk to combine. Taste for seasoning and add salt and pepper as needed. Set aside.
• Set up a dredging station with 3 shallow bowls. The first bowl is flour, salt and pepper, mixed together to combine. 2nd bowl is whipped eggs & half and half. 3rd bowl is cornmeal.
• Place several layers of paper towels on a baking sheet and set aside.
• Heat oil in a fryer or dutch oven to 350-375°. Test oil by dropping a grain of rice into the oil. If it immediately comes to the surface and starts to cook, it's perfect.
• Pat oysters lightly with a paper towel. Dip one oyster into the flour mixture to lightly coat, transfer to the eggs and coat, then dip in cornmeal. Transfer the oysters to the hot skillet, cooking no more than 3-4 at a time. Cook for 2-3 minutes, flipping halfway through. Transfer oysters to the prepared pan and continue with the rest of the batch.
• Serve oysters with the remoulade sauce.

TEMPURA WALL-EYE PIKE WITH SPICY REMOULADE

Steps:

• For the batter: Mix everything in a bowl until smooth.
• Heat oil in a large pot to 375 degrees F.
• Dip pieces of fish in the batter and then drop in oil and fry until golden brown.
• Mix everything together in a bowl.

BEEF BURGERS WITH DILL PICKLE REMOULADE

Steps:

• In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns.
• Stir together all ingredients until blended; cover and chill until ready to serve.

FRIED OYSTERS RéMOULADE

Steps:

• Transfer oysters to a bowl and chill, covered. Clean and dry oyster shells. Line a shallow baking pan with a double layer of paper towels.
• Finely chop cornichons or dill pickles and in a bowl whisk together with remaining rémoulade ingredients and salt to taste until combined well. Transfer rémoulade to a serving bowl.
• In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.
• Preheat oven to 200°F.
• In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt. Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate. Working in batches of 6, fry oysters, until golden, about 2 minutes. With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven. Return oil to 375°F. between batches.
• Serve oysters on shells with rémoulade.

SEAFOOD PO' BOY WITH UMAMI REMOULADE

Steps:

• For the remoulade: Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well. Cover and refrigerate until ready to assemble the sandwiches.
• For the sandwiches: Heat the oil in a deep fryer until it measures 375 degrees F on a deep-fat thermometer. Combine the cornmeal, flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. In batches, dip the oysters in the egg mixture, shake off excess, then dip in the cornmeal mixture until coated completely. In batches, carefully drop the oysters into the hot oil and fry, turning once or twice, until golden and cooked through, about 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain off the oil. (Be sure to bring the oil back up to 375 degrees F for each batch.)
• Repeat the same steps for the shrimp, coating them in the egg and cornmeal mixture and frying them in batches until golden and cooked through, about 4 minutes.
• To make the sandwiches: Spread one side of each roll with some of the remoulade, top with 1 slice of bacon, then some of the oysters and shrimp. Squeeze lemon juice over the oysters and shrimp. Top with the pickles and lettuce. Sandwich with the remaining pieces of bread.