Oyster Nachos

5 from 2 reviews


  • Remoulade Sauce:
  • 1/3 cup spicy mustard
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons grated horseradish
  • 1 teaspoon minced garlic
  • 2 teaspoons lemon juice
  • 2 teaspoons sweet paprika
  • Cayenne pepper and black pepper to taste
  • 1/3 cup light-flavored oil (canola, light olive, safflower, sunflower, etc)
  • 1/4 cup minced celery hearts and leaves
  • 2 tablespoons minced green onion
  • 1 tablespoon minced parsley
  • Dash hot pepper sauce
  • up to 1/4 teaspoon salt, to taste
  • Oyster Nachos:
  • 1 pint shucked oysters (about 8 large oysters)
  • 1/2 cup corn meal (aka “fine polenta” in Europe)
  • 1/2 cup oil for frying
  • Salt
  • Thick tortilla chips or potato chips


  1. Combine all ingredients through black pepper.
  2. Stream in oil slowly, whisking, to form an emulsion.
  3. Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.
  4. 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.
  5. Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.
  6. Heat oil in a heavy skillet over medium-high.
  7. Fry oysters for about 1 minute on each side until crisp and golden brown.
  8. Drain on paper and sprinkle with salt.
  9. Assemble “nachos” with chips, remoulade sauce, fried oysters.
  10. Garnish with pickled jalapeños and/or sliced green onion.

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