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Fried Oysters with Chipotle-Lime Remoulade

Servings: 4 as an appetizer

Dredging the oysters in spiced cornflour gives them a delicate yet flavorful crunch that complements their natural texture. Leftover chipotle purée will keep for up to 1 month in the refrigerator.


For the remoulade

  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • Finely grated zest and juice from 1 medium lime
  • 1 7-oz. can chipotle peppers in adobo sauce
  • 1/2 cup mayonnaise
  • 1 Tbs. finely chopped scallions, green parts only
  • 1 small clove garlic, pressed or mashed to a paste


For the oysters

  • 2-1/2 cups canola oil
  • 1 cup cornflour
  • 2 tsp. Old Bay seasoning
  • Kosher salt
  • 3 dozen medium oysters, shucked and drained


Make the remoulade

  • In a small bowl, mix the onions and lime zest and juice, and let marinate for 10 minutes. Purée the chipotle peppers and adobo sauce in a blender or small food processor. Mix 2 Tbs. chipotle purée (more to taste) and the mayonnaise, scallions, and garlic into the onions and refrigerate until ready to use. This can be made up to 1 day ahead.

Fry the oysters

  • Attach a deep-fry thermometer to a 4-quart heavy-duty saucepan. Add the oil (it should measure about 3/4 inch deep) and heat over medium-high heat to 370°F.
  • Meanwhile, stir together the cornflour, Old Bay, and 1 tsp. salt in a pie plate. Dredge 12 of the oysters in the cornflour. Fry the oysters, turning once with a slotted spoon, until golden and crisp, about 2 minutes. The oil temperature will drop when you add the oysters, so raise the heat to high as they cook. (Don’t worry if it doesn’t go all the way back up to 370°F while they’re cooking.) Transfer the oysters to a paper towel–lined plate. Reheat the oil to 370°F, and repeat with the remaining oysters. Serve with the remoulade on the side.


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