Ingredients

• 18 freshly shucked oysters
• or more if you like
• grapeseed oil or vegetable oil
• for deep frying
• 1 small jar mayonnaise
• or make your own
• 1 tbsp chopped fresh tarragon
• 1 tbsp capers
• 1 tbsp finely chopped shallots
• 1 tsp French mustard
• dash Tabasco
• 1 tbsp tomato purée
• 2 tbsp lemon juice
• 1 tsp red wine vinegar
• ½ tsp cayenne pepper
• 1 tbsp horseradish sauce
• 225g/8oz cornmeal
• 1 tbsp ground cumin
• 1 tsp ground fennel
• 1 tsp cayenne pepper
• salt and freshly ground black pepper
• 2 eggs
• 285ml/½pint milk
• French stick
• warmed
• butter
• crisp lettuce
• such as cos
• torn

Directions

• To make the remoulade mix all the ingredients together. Taste and adjust any of the ingredients you think necessary.
• For the cornmeal crust
• combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.
• In a separate bowl
• combine the egg and milk in a bowl for the egg wash.
• Dry the freshly shucked oysters with kitchen towel then dip in the egg wash and then in the cornmeal crust mixture
• coating liberally.
• Heat the grapeseed or vegetable oil in a large pan for deep frying until a breadcrumb sizzles gently in it (CAUTION: hot oil can be dangerous - do not leave unattended).
• Deep-fry the coated oysters until golden
• about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.
• Take a freshly warmed French stick
• split down the middle and butter. Top with a layer of lettuce then drizzle over the remoulade sauce. Add the deep-fried oysters and cover with the other half of the French loaf.
• Eat at once.