Ingreadient :

For the rémoulade:

• 1 cup mayonnaise
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 ½ tablespoons grated fresh horseradish
• 1 ½ tablespoons chopped drained capers
• 1 ½ tablespoon hot sauce (such as Tabasco)
• 1 tablespoon Creole mustard
• ½ teaspoon grated fresh lemon zest plus 1 1/2 tsp. fresh juice (from 1 lemon)
• ½ teaspoon  paprika
• 1 small garlic clove, grated with a Microplane

For the fried oysters:

• Vegetable oil, for frying
• 1 cup whole buttermilk
• 2 tablespoons  hot sauce (such as Tabasco)
• 48 fresh shucked oysters (from about two 16-ounce containers), drained and patted dry
• 1 ½ cups (about 5 5/8 ounces) plain yellow cornmeal
• ¾ cup (about 3 1/4 ounces) all-purpose flour
• 1 tablespoon plus 1 teaspoon Creole seasoning
• Thinly sliced fresh chives, for garnishing

Direction :

Make the remoulade:

1. Stir together mayonnaise, parsley, horseradish, capers, hot sauce, mustard, lemon zest and juice, paprika, and garlic in a small bowl; cover and refrigerate until ready to serve.

Make the fried oysters:

1. Pour oil to a depth of 2 inches in a large Dutch oven; heat oil over medium until a deep-fry thermometer registers 350°F.
2. Meanwhile, stir together buttermilk and hot sauce in a shallow bowl. Add oysters to mixture; let stand 10 minutes. Whisk together cornmeal, flour, and Creole seasoning in a separate shallow bowl.
3. Working in small batches, remove oysters from buttermilk mixture, letting excess drip back into bowl. Coat oysters evenly with cornmeal mixture, and place on a large baking sheet. Working in 3 batches (16 oysters per batch), fry oysters in hot oil, stirring occasionally with a slotted spoon, until golden brown, about 3 minutes. Using a slotted spoon, transfer oysters to a baking sheet lined with paper towels. Garnish oysters with chives, and serve immediately with Rémoulade.