Inspired by his love of bourbon, chef Edward Lee created this crunchy and tangy appetizer. “Fried oysters are not something that you’re going to have everyday,” Lee says. “A Mint Julep is sweet and it’s very bright, and so, to me, I wanted to pair it with something that has that brightness. Obviously, the herbs, the remoulade, the lettuce, and then just something to sort of match that herbalness of mint.”
Pair it With: A Mint Julep
INGREDIENTS
Fried Oysters
- 8 oysters, freshly shucked and drained
- ¼ cup fine cornmeal
- ½ tsp. salt
- ½ tsp. paprika
- Pinch of black pepper
- Small pot of corn oil, about 2 cups
Remoulade
- 1 cup mayonnaise
- ⅓ cup finely chopped shallots
- ¼ cup chopped cornichons
- 1½ tsp. fresh lemon juice
- ½ tsp. Worcestershire sauce
- Salt & pepper to taste
- 1 dash of hot sauce
Lettuce Wrap & Herb Salad
- 4 pieces baby romaine lettuce
- A few leaves of flat leaf parsley, rough chopped
- A few leaves of fresh mint, rough chopped
DIRECTIONS
For remoulade, combine all ingredients in a small bowl and whisk together. Set aside.
Heat oil in a small pot to 350°F.
Combine the cornmeal with the paprika, salt, and pepper. Dredge the oysters in the cornmeal. Shake off the excess and fry in the oil for about 30 seconds or until crispy. Drain on paper towels.
Take a piece of baby romaine lettuce and add a small spoonful of remoulade. Top with 2 fried oysters, then sprinkle with chopped parsley and mint. Repeat with the remaining lettuce leaves and oysters. To plate, you can use a bed of pine nuts to keep all of the wraps straight.
