|1/3 cup||Sweet pickle relish|
|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|
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.
|1/2 cup||Yellow cornmeal|
|1/4 cup||All-purpose flour|
|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.