Phyllo Crisp Oysters With Remoulade Recipes

Steps:

• Season flour with cayenne and salt and pepper. Combine the eggs and milk.Toss shucked, drained oysters in the seasoned flour, then dip in egg/milk mixture followed by the bread crumbs. In saute pan over medium high heat gently fry on both sides until crisp. Do not crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels. Mix all ingredients for remoulade sauce in food processor and serve oysters on cleaned half shell with remoulade sauce on bottom and garnished with fresh herbs.

Steps:

• Place ingredients in mixing bowl and whisk until well combined. Transfer to storage container, cover, and refrigerate for up to one week. The Chef's Twist Hopkins uses buttermilk rather than beaten eggs under the breading. The tangy element plays off the briny oyster, and the buttermilk has just the right thickness to bind the flour/cornmeal and create a crisp coating without overpowering the oyster.

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.

Steps:

• Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2" baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours.
• Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2". Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°F. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.