Fried Oysters

Use my Baguette Rolls recipe, and then top with Emeril's Remoulade for a perfect Oyster Po Boy. This is basically Guy Fieri's excellent recipe, but with the remoulade made separately.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup buttermilk
• 1  egg, beaten
• 2  tablespoons  hot pepper sauce
• 1  teaspoon dried basil
• 1  teaspoon  granulated garlic
• 1  teaspoon white pepper
• 16  medium  oysters, shucked, liquid reserved
• 1⁄2 cup panko breadcrumbs
• 1⁄4 cup cornmeal
• 1⁄4 cup flour
• 2  tablespoons dried basil
• 2  tablespoons  granulated garlic
• 1  teaspoon cayenne pepper
• 2 -3  teaspoons sea salt, divided
• 1  teaspoon black pepper, freshly ground
• 1⁄2 teaspoon hot paprika
• 1  cup canola oil
• 2  teaspoons kosher salt

Directions

1. Combine the buttermilk, beaten egg, hot sauce, 1 teaspoon of basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
2. In a shallow bowl, combine the panko, cornmeal, flour, remaining basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
3. Heat the oil to 350 degrees F in a large cast-iron skillet.
4. Drain the oysters from the buttermilk mixture and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining kosher salt while hot.