Recipe by Bistro Marquee


6-7 Small to medium sized shucked oysters
1/2 cup Buttermilk
1 T Crystal brand hot sauce

For the dredge

2 cups Fine cornmeal
2 cups Flour
2 tsp Kosher salt
2 tsp Black pepper
1/2 tsp Cayenne pepper


2 cups Mayonnaise
4 T Grain mustard
1 T Dijon mustard
1/4 cup Chopped rinsed capers
1 bunch Green onion and whites (thinly sliced)
6 T Chopped cornichon pickles
1/2 cup Chopped parsley
1 T Worcestershire sauce
2 Anchovy filets, minced
3 T Paprika
1 dash Hot sauce
Juice and zest of 1/2 lemon


Mix well and refrigerate up to 10 days. Drop oysters into dredge and cover sides gently, patting flat. Place dredged oysters on plate and set aside. In a suitable cooking vessel, pan-fry or deep-fry oysters until golden brown and crispy. Place on paper towels to drain. Season with Kosher salt.

Lightly butter toasted brioche or soft French roll. Spread remoulade over both sides of bread and place oysters in the roll. Top with creamy coleslaw.