My local trusted fishmonger was having a sale last week and I was a little homesick for some good Southern Louisiana style fried seafood. Growing up, fresh seafood from minutes away in the bayous and Gulf of Mexico was a staple. In fact, even today, with as little as a cane pole, a burlap sack or a piece of twine, you can catch enough catfish, crawfish or crab out of just about any roadside bayou to feed your family. And Louisiana style fried seafood…well, that’s as ubiquitous in my neck of the woods as is the ever present humidity.
For me, fried oysters and shrimp top the list of my favorites, but this recipe can be applied to turn any fish, soft shell crab, crawfish or just about anything else that comes from the deep blue into a Louisiana style fried seafood feast. Serve with fries for a classic seafood platter. If you have leftovers, heat them up in the toaster oven for a few minutes the next day, grab a piece of french roll or even white bread if that’s what you have handy, coat the bread with the remoulade, add some lettuce, tomato and pickle and make a killer Louisiana style fried seafood po’ boy.
- 1 lb. shrimp, peeled and deveined (tail on)
- 1 lb oysters, shucked
- ½ gallon peanut or vegetable oil
- 1 cup all-purpose flour
- 1 cup corn flour (or corn meal)
- 2 tbsp kosher salt
- 1 tbsp fresh ground black pepper
- 1 tbsp cayenne
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp celery salt
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried basil
- ½ cup prepared mustard
- 2 tbsp water
- 1 cup mayonnaise
- ¼ cup ketchup
- 6-8 dill pickle chips
- 1 tsp cayenne
- 1 tsp black pepper
- 6-8 dill pickle chips
- 2 tbsp worcestershire sauce
- 3 cloves fresh garlic
- ½ medium onion
- Combine all of the ingredients for the Remoulade Sauce in a blender or food processor and pulse to the desired consistency (chunky or creamy). Place in refrigerator for a few hours to allow flavors to combine.
- Heat oil to 350 degrees in a deep fryer or heavy pot.
- Soak the shrimp in oysters in ice water for about 5 minutes. Meanwhile combine the mustard, water and a pinch of all the spices to make a thin paste.
- Combine the flour, corn flour, dried herbs and spices for the batter. Place in a paper back or medium size container with a lid.
- Coat the oysters and shrimp in the mustard sauce, then drop into the dry, seasoned flour mixture and shake to fully coat.
- Fry oysters and shrimp approximately 4 minutes, or until the bubbles in the oil begin to calm down around the edges of the food and the color is just shy of golden brown. Serve with Remoulade sauce. Enjoy and Cheers, my friends!
Louisiana Style Fried Seafood
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