Fried Oysters with Remoulade

Instructions:

1. Prepare the Remoulade:
   • In a small bowl, combine the mayonnaise, Dijon mustard, capers, pickles, Worcestershire sauce, hot sauce, lemon juice, and minced garlic.
   • Stir in the parsley, then season with salt and pepper to taste.
   • Cover and refrigerate until ready to serve.
2. Prepare the Fried Oysters:
   • In a large bowl, pour the buttermilk over the shucked oysters. Let them soak for about 5 minutes.
   • In another bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
   • Heat about 1 inch of vegetable oil in a deep skillet or saucepan over medium-high heat until it reaches 180°C (350°F).
   • Working in batches, remove the oysters from the buttermilk, allowing excess to drip off, and dredge them in the cornmeal mixture, coating them evenly.
   • Carefully place the coated oysters in the hot oil, frying them for 2-3 minutes on each side until golden brown and crispy.
   • Use a slotted spoon to transfer the fried oysters to a paper towel-lined plate to drain.
3. Serve:
   • Serve the fried oysters hot with the remoulade sauce on the side. Garnish with lemon wedges for a squeeze of fresh lemon juice over the oysters.