Beast of the Southern Wild: Fried Oyster Po’Boy with Hush Puppies and a Spicy Remoulade from Create an Oscars Best Picture Menu Slideshow

Create an Oscars Best Picture Menu Slideshow

Melissa Hom
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Beast of the Southern Wild: Fried Oyster Po’Boy with Hush Puppies and a Spicy Remoulade

Serves 4

Ingredients

  • 20 Shucked oysters, cleaned
  • 2 cups Buttermilk
  • Salt and pepper
  • 1 cup AP flour
  • 3 T Old Bay Seasoning
  • 6 cups canola oil
  1. Marinate oysters in buttermilk, salt, and pepper for at least an hour.
  2. Mix flour with Old Bay.
  3. Heat canola oil in a pot large enough that the oil only fills it half way, to 350 over medium heat, use a candy thermometer to keep track of temperature.
  4. Remove oysters from buttermilk, dredge in seasoned flour, and fry in canola oil until crispy and golden brown. Season with salt when oysters are removed from the oil, let oysters drain on paper towels.
  5. Serve on toasted baguette, cut into 4, with Hush puppies and remoulade. 

Remoulade:

  • 4 oz Dijon mustard
  • 2 oz ketchup
  • 1/2 t Worcestershire sauce
  • 1 t prepared horseradish
  • 1 clove garlic
  • ½ t lemon juice
  • 2 t black pepper
  • ¼ cup olive oil
  • 1 stalk of  celery, chopped
  • 2 T parsley, cleaned and chopped
  • ¼ spanish onion, chopped
  • 2 T Paprika
  • 2 dashes of Tabasco sauce
  • Pinch of cayenne pepper
  • Pinch of chili flake
  • Salt and Pepper.
  1. Puree all items in food processor until smooth
  2. Season to taste.