Dante Boccuzzi: Crispy Fried Oysters with Caper Remoulade Sauce 7/3/12

12:03 PM, Jul 3, 2012   |    comments
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Crispy Fried Oysters with Caper Remoulade Sauce


12 oysters

½ c. tempura flour


I box shredded phyllo dough

canola oil to fry

3T sour cream

3T mayonnaise

2T chopped capers

1T chopped parsley

1 lemon zested

    Open the oysters, reserve and wash the shells.  Combine water with the tempura flour to make a paste.  Lay the phyllo dough out in strip.  Dip the oyster in the tempura batter.  Place the oyster at one end of the phyllo and roll it up, completely covering the oyster with the phyllo dough.  Gently fry golden brown in the canola oil.

In a bowl combine the sour cream, capers, mayonnaise, parsley and zest.  Spoon some sauce into the cleaned oyster shell and place the oyster on top.

Serves 2.


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