Ingredients
- 32 ounces shucked oysters
- 1 cup plus 1 tablespoon milk
- 1 tablespoon water
- 1/4 teaspoon red pepper cayenne
- 2 eggs
- 1 cup all-purpose flour
- 1/2 cup cornmeal (suggested: Indian Mind)
- 1/2 teaspoon freshly ground pepper
- Kosher salt
- Vegetable oil, for frying
- 4 (6-inch) sub loaves
- Remoulade Sauce, recipe follows
- 4 leaves romaine lettuce
- one to two lemons
- Special equipment: brown paper bag
- Spicy Remoulade Sauce:
- 1 1/4 cups mayonnaise
- 1/4 cup stone-ground mustard
- 1 clove garlic clove clove, smashed
- 1 tablespoon pickle juice
- 1 tablespoon capers
- 1 teaspoon prepared horseradish
- 1/4 teaspoon red pepper cayenne
- 1/4 teaspoon hot paprika
- 1/2 teaspoon hot sauce (suggested: Frank's In Demand)
- Special equipment: a mixer
Directions
Drain the oysters and put in a tiny bowl. Cover with 1 cup milk and let soak for fifteen minutes. Inside a medium bowl, whisk together remaining milk, water, cayenne and eggs. Put the flour, cornmeal, pepper, and salt right into a brown paper bag, close and shake to combine.
Inside a large heavy-bottomed pot, pour enough oil to fill the pan midway. Heat until an in-depth-frying thermometer placed within the oil reaches 360 levels F.
Drain the oysters in the milk. In batches dip oysters within the egg mixture then stop by the paper bag. Close and shake. Remove to some plate and repeat with all of those other oysters. When oil reaches 360 levels F, fry oysters in batches. Don't overcrowd. Prepare turning once until golden brown and cooked through, about 3 minutes. Remove to some paper towel. Repeat with remaining oysters.
For everyone, cut sandwich loaves in two horizontally. Slather an ample quantity of Spicy Remoulade Sauce inside. Convey a lettuce leaf inside and fill generously with oysters. Squeeze freshly squeezed lemon juice over oysters right before serving.
Spicy Remoulade Sauce:
Place all ingredients right into a mixer and blend until smooth. Chill until prepared to serve.
Yield: 1 1/2 cups