4 servings
Ingredients
Rémoulade
•1/3cupsweet pickle relish
•1/2cupmayonnaise
•3tablespoonsminced red bell pepper
•2tablespoonsminced celery
•2tablespoonsminced onion
•1/2jalapeño, with seeds, chopped
•3/4teaspoonhot pepper sauce
•1/4teaspoonfreshly ground black pepper
•Kosher salt
Tacos
•1/2cupyellow cornmeal
•1/4cupall-purpose flour
•2tablespoonscornstarch
•3/4teaspoonkosher salt
•1/8teaspoonbaking powder
•Vegetable oil (for frying)
•12large oysters, shucked
•46-inch-diameter flour tortillas
•1cupchopped iceberg lettuce
•1/2cupchopped plum tomatoes
Special Equipment:
A deep-fry thermometer
Preparation
Rémoulade
Place relish in a small fine-mesh sieve set over a small bowl; let drain for 10 minutes. Transfer relish to a medium bowl. Stir in mayonnaise and next 6 ingredients. Season with salt. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Tacos
Whisk first 5 ingredients in a medium bowl. Attach deep-fry thermometer to side of a deep heavy pot. Pour oil into pot to a depth of 1". Heat oil over medium-high heat until deep-fry thermometer registers 350°–360°.
Working in batches, dredge oysters in cornmeal mixture and fry, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to paper towels to drain.
Heat a griddle or a large skillet over medium-high heat. Working in batches, cook tortillas on griddle until softened and heated through, about 1 minute per side. Place 3 oysters in the center of each tortilla; top with some rémoulade, lettuce, and tomatoes.
Nutritional Information
One serving contains:
Calories (kcal) 660
Fat (g) 41
Saturated Fat (g) 6
Cholesterol (mg) 80
Carbohydrates (g) 54
Dietary Fiber (g) 3
Total Sugars (g) 5
Protein (g) 20
Sodium (mg) 1210
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