Ingredients

Makes 2 servings

　　2 dozen oysters (such as Belon) on the half shell

　　

For rémoulade

1/4 cup cornichons or dill pickles

　　1 cup mayonnaise

　　3 tablespoons chopped fresh parsley leaves

　　1 1/2 tablespoons minced shallot

　　1 1/2 tablespoons tomato paste

　　1 tablespoon Tabasco sauce

　　1 tablespoon fresh lemon juice

　　2 quarts vegetable oil for deep-frying

　　1/2 cup cornmeal

　　

Step 1

Transfer oysters to a bowl and chill, covered. Clean and dry oyster shells. Line a shallow baking pan with a double layer of paper towels.

　　

Make rémoulade:

Step 2

Finely chop cornichons or dill pickles and in a bowl whisk together with remaining rémoulade ingredients and salt to taste until combined well. Transfer rémoulade to a serving bowl.

　　

Step 3

In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375°F.

　　

Step 4

Preheat oven to 200°F.

　　

Step 5

In a blender blend cornmeal 30 seconds, or until it is powdery, and in a bowl season cornmeal with salt. Drain oysters in a colander and dip each in cornmeal to lightly coat, transferring to a plate. Working in batches of 6, fry oysters, until golden, about 2 minutes. With a slotted spoon transfer oysters as fried to baking pan and keep warm in oven. Return oil to 375°F. between batches.

　　

Step 6

Serve oysters on shells with rémoulade.