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Oyster Tacos
4
Steps
- Place relish in a small fine-mesh sieve set over a small bowl; let drain for 10 minutes. Transfer relish to a medium bowl. Stir in mayonnaise and next 6 ingredients. Season with salt. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Whisk first 5 ingredients in a medium bowl. Attach deep-fry thermometer to side of a deep heavy pot. Pour oil into pot to a depth of 1". Heat oil over medium-high heat until deep-fry thermometer registers 350°–360°.
- Working in batches, dredge oysters in cornmeal mixture and fry, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to paper towels to drain.
- Heat a griddle or a large skillet over medium-high heat. Working in batches, cook tortillas on griddle until softened and heated through, about 1 minute per side. Place 3 oysters in the center of each tortilla; top with some rémoulade, lettuce, and tomatoes.
Originally published at Bonappetit.com. Reproduced for personal collection.
