Fried Oysters Rémoulade

Preparation

1. Step 1

   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.

2. Make rémoulade:

   Step 2

   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.

3. Step 3

   In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.

   Step 4

   Preheat oven to 200°F.

   Step 5

   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.

   Step 6

   Serve oysters on shells with rémoulade.