Crispy Oysters With Rémoulade Cabbage And Corn Slaw: The Best Crispy Oysters With Rémoulade Cabbage And Corn Slaw Recipe from Cook'n

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	Crispy Oysters With Rémoulade Cabbage And Corn Slaw

Serves: 4

This combination was inspired by the "peacemaker," a New Orleans sandwich stuffed with deep-fried seafood. Without the bread, you can really appreciate the plump oysters in their crispy bread coating. Use somewhat large oysters, such as Blue Points, not small varieties like Olympias, which would get lost in the coating.

   RÉMOULADE CABBAGE AND CORN SLAW:
   2 cups shredded cabbage
   2 cups fresh corn kernels
   2 Italian plum tomatoes, seeded and chopped
   2 scallions, white and green parts, chopped
   1/2 cup made with 1 garlic clove
   2 tablespoons nonpareil capers, rinsed
   2 tablespoons finely chopped fresh parsley
   1 tablespoon Creole or spicy brown mustard
   1/4 teaspoon salt
   1/4 teaspoon freshly ground pepper

   CRISPY OYSTERS:
   1/2 cup all-purpose flour
   2 teaspoons
   4 large eggs
   1 teaspoon red hot pepper sauce, such as Tabasco
   1 cup unseasoned dried bread crumbs
   24 large oysters, such as Blue Points, shucked
   Vegetable shortening or vegetable oil for deep-frying

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1. TO MAKE THE SLAW: In a large bowl, combine all of the slaw ingredients. Cover and refrigerate for at least 2 hours or up to 8 hours.

2. TO MAKE THE OYSTERS: Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. Put the flour and Bayou Seasoning in a shallow bowl. In a medium bowl, beat the eggs and red pepper sauce. In another shallow bowl, spread the bread crumbs. One at a time, coat the oysters with the flour, then the spiced eggs, then the bread crumbs, and place on the waxed paper.

3. Preheat the oven to 200°F. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the oysters until golden, about 2 minutes. Using a wire-mesh strainer, transfer to the paper towels and keep warm in the oven while frying the remaining oysters.

4. To serve, spoon the slaw on one side of the plate and place the oysters on the other side. Serve immediately.

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