Serves: 4
Total Calories: 292

RÉMOULADE CABBAGE AND CORN SLAW:
2 cups shredded cabbage
2 cups fresh corn kernels
2 Italian plum tomatoes, seeded and chopped
2 scallion, 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

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.

Nutritional Facts:

Serves: 4
Total Calories: 292
Calories from Fat: 52

More Recipes from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook:
Bayou Seasoning
Calamari Fritti With Garlic Mayonnaise
Chicken Flautas With Orange And Red Onion Salsa
Chicken Kiev With Fresh Herbs And Lemon
Chicken-Fried Steak With Chipotle Gravy
Crispy Japanese Pork Cutlets
Crispy Oysters With Rémoulade Cabbage And Corn Slaw
Deep-Fried Cornish Game Hens
Delmarva Crab Cakes With Cucumber Tarter Sauce
Delmarva Seasoning
Double-Cooked Fried Chicken
Flounder Fillets With Orange Sweet And Sour Sauce
Garlic Mayonnaise
General Tso's Chicken
Italian Fried Chicken
Mo' Betta Fried Chicken
Norman's Special Garlic Spareribs
Pork And Black Bean Chimichangas
Pork And Mushroom Chow Mein
Tonkatsu Sauce
Turkey Cutlets Parmigiano
Two-Tone Buffalo Wings With Blue Cheese Dip