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Chef Ivan Flowers created this recipe for Maui Maid. The remoulade sauce would also be great with grilled or pan fried fish instead of tartar sauce.
- Shuck the oysters & reserve the juice (liquor).
- In a sauce pan over medium heat place olive oil and smashed garlic.
- Cook garlic till browned then remove
- Add orange juice along with pickle juice and reduce by 2/3 or till slightly syrupy
- Let cool at room temp for ½ hour.
- Whisk reduction into mayonnaise with oyster liquor blending well till smooth and creamy.
- Heat canola oil to 350 degrees.
- Dust oysters with tempura flour and fry till golden brown (2 minutes).
- Serve crispy oysters with dipping sauce.