INGREDIENTS
Peanut oil for frying
32 medium or large shucked oysters, drained
1 cup flour blended with 1/2 cup yellow cornmeal
1/2 head lettuce, shredded
4 crusty rolls
Ramoulade sauce
DIRECTIONS
Heat oil to 375 degrees in a heavy medium fry pan.
Working in small batches, 6 at a time, gently dredge oysters in flour-cornmeal mixture, shaking off excess coating.
Drop oysters into hot oil and deep fry until golden brown; 2 minutes. Do not crowd pan.
Remove oysters to a wire rack to drain.
Spread 1/4 cup lettuce on each roll.
Place 8 oysters on top.
Spoon 2 to 3 TBSP. of sauce over oysters.
Serve immediately.
Remoulade Sauce:
2 cups mayonnaise
1 TBSP. chopped sweet or dill pickles
2 tsp. minced garlic
1 to 2 tsp. hot pepper sauce
1 TBSP. chopped capers
2 TBSP. lemon juice
1 TBSP. chopped parsley
Combine all ingredients, stirring well to blend.
Refrigerate until needed.
Serves 4.
