Fried Oysters Remoulade - oysters

Method

• 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.
• Finely chop cornichons or dill pickles and in a bowl whisk together with remaining remoulade ingredients and salt to taste until combined well.
• Transfer remoulade to a serving bowl.
• In a 4-quart heavy saucepan heat oil over moderate heat until a deep-fat thermometer registers 375F.
• Preheat oven to 200F.
• 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 375F.
• between batches.
• Serve oysters on shells with remoulade.