Fried oysters with rémoulade from America - Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers by Mario Batali and Jim Webster

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Notes about this recipe

  • twoyolks on January 01, 2015

    The breading ended up entirely too thick and overwhelmed the oysters. I used Chesapeake Bay oysters which aren't very briny so a brinier oyster may do better with this recipe. The rémoulade was tasty but also tended to overwhelm the oyster flavor. I prefer a simpler, thinner breading and cocktail sauce.

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