Uncharted movie loses its director
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 1 1/2 cups mayonnaise
  • 1/4 cup whole-grain mustard
  • 1 garlic clove
  • 1 tablespoon pickle juice
  • 1 tablespoon drained capers
  • 1 teaspoon horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon Cholula or other hot sauce
  • 1 cup buttermilk
  • Kosher salt and freshly ground black pepper
  • 48 oysters
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup plain bread crumbs
  • 2 tablespoons Old Bay Seasoning
  • vegetable oil
  • 6 brioche or potato hot dog rolls
  • chopped fresh flat-leaf parsley
  • lemon wedges
Directions
  1. :::rémoulade:::
  2. Put the mayonnaise, mustard, garlic, pickle juice, capers, horseradish, cayenne pepper, paprika, and hot sauce in a bowl and stir to combine. Taste and adjust the seasonings if necessary. Refrigerate until ready to serve.
  3. :::sandwich:::
  4. Mix the buttermilk and salt and pepper to taste together in a medium bowl. Add the oysters and let stand for 5 minutes. Meanwhile, mix the flour, cornmeal, bread crumbs, and Old Bay together in a shallow bowl.
  5. Pour 3 inches of oil into a deep heavy-bottomed pot and heat to 350°F over medium-high heat. Dredge the oysters in the flour mixture, shaking off any excess. Working in batches, fry the oysters until golden brown and crisp, 2 to 3 minutes, and drain on paper towels.
  6. Stuff the rolls with the oysters, spoon some of the sauce over the oysters, and garnish with parsley. Serve with additional sauce and lemon wedges.