Cayenne pepper and black pepper to taste
light-flavored oil (canola, light olive, safflower, sunflower, etc)
minced celery hearts and leaves
minced green onion
Dash hot pepper sauce
salt, to taste
shucked oysters (about
corn meal (aka “fine polenta” in Europe)
oil for frying
Thick tortilla chips or potato chips
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Combine all ingredients through black pepper.
Stream in oil slowly, whisking, to form an emulsion.
Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.
Makes about 1 1/4 cups sauce and leftover sauce will keep in refrigerator a week. This sauce also goes well with fried fish and french fries.
Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.
Heat oil in a heavy skillet over medium-high.
Fry oysters for about 1 minute on each side until crisp and golden brown.
Drain on paper and sprinkle with salt.
Assemble “nachos” with chips, remoulade sauce, fried oysters.
Garnish with pickled jalapeños and/or sliced green onion.
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