Oyster Tacos - Northern Michigan's News Leader

Oyster Tacos

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For Remoulade

1/3 cup Sweet pickle relish
1/2 cup Mayonnaise
3 tbs Red bell pepper (minced)
2 tbs Celery (minced)
2 tbs Onion (minced)
1/2 Jalapeno, with seeds (chopped)
3/4 tsp Hot pepper sauce
1/4 tsp Freshly ground black pepper
  Kosher salt

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.

For Tacos

1/2 cup Yellow cornmeal
1/4 cup All-purpose flour
2 tbs Cornstarch
3/4 tsp Kosher salt
1/8 tsp Baking powder
  Vegetable oil for frying
12 large Oysters (shucked)
4 6" inch diameter flour tortillas
1 cup Iceburg lettuce (chopped)
1/2 cup Plum tomatoes

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 inch. Heat oil over medium-high heat until deep-fry thermometer registers 350-360 degrees.

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 center of each tortilla; top with some Remoulade, lettuce and tomatoes.

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