Cornmeal Fried Oysters with Creamed Collards & Lemony Remoulade

By Sprig Originals ✓ · cooked up in Sprig

A Southern supper-club appetizer made weeknight-possible: jarred shucked oysters patted bone-dry, tumbled in seasoned stone-ground cornmeal, and shallow-fried until the crust shatters. They sit on a skillet of quick creamed collards — braised in cream instead of an all-afternoon pot likker — and get finished with a bright, mustardy remoulade that's heavy on lemon. No poaching, no shucking, no deep fryer.

Ingredients

• 3/4 cup mayonnaise
• 2 tbsp Creole or whole-grain mustard
• 1 tbsp finely grated lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice
• 2 tbsp finely chopped cornichons or dill pickle
• 1 tbsp drained capers, chopped
• 1 tbsp minced shallot
• 2 tbsp chopped fresh parsley
• 1 tsp hot sauce, preferably Louisiana-style
• 1/2 tsp smoked paprika
• kosher salt and black pepper

• 2 tbsp unsalted butter
• 3 slices thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, thinly sliced
• 1 1/2 lb collard greens, stems removed, leaves cut into 1-inch ribbons (about 12 packed cups)
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tbsp apple cider vinegar
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp red pepper flakes
• kosher salt and black pepper

• 2 cups shucked oysters, jarred (about 24 medium), with their liquor
• 1 cup buttermilk
• 1 cup stone-ground yellow cornmeal, medium grind
• 1/3 cup all-purpose flour
• 1 tbsp cornstarch
• 1 1/2 tsp kosher salt
• 1 tsp sweet paprika
• 3/4 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp coarsely ground black pepper
• 3 cups peanut or vegetable oil, for frying
• 1 lemon, cut into wedges
• 2 tbsp thinly sliced scallion greens

Instructions

1. Make the remoulade first so it can chill: whisk the mayonnaise, mustard, lemon zest, lemon juice, cornichons, capers, shallot, parsley, hot sauce, and smoked paprika in a small bowl. Season with 1/4 teaspoon salt and several grinds of black pepper, then refrigerate at least 20 minutes (up to 3 days).
2. Drain the oysters in a fine-mesh strainer set over a bowl, reserving 2 tablespoons of the liquor for the collards. Spread the oysters on a plate lined with a doubled layer of paper towels, top with more towels, and press gently. Let them sit and drain while you cook the greens — this is the single most important step for a crust that sticks.
3. Cook the bacon in a 12-inch skillet over medium heat until the fat renders and the pieces are crisp, 6 to 8 minutes. Add the butter, onion, and garlic and cook until the onion is soft and translucent, about 4 minutes.
4. Add the collards a few handfuls at a time along with the chicken broth, stirring until each addition wilts before adding more, about 4 minutes total. Cover, reduce heat to medium-low, and steam 6 minutes until the ribbons are tender but still green.
5. Uncover, pour in the heavy cream and the reserved 2 tablespoons oyster liquor, and simmer briskly, stirring often, until the cream thickens and coats the greens, 5 to 7 minutes. Stir in the vinegar, nutmeg, and red pepper flakes; season with salt and pepper. Cover and keep warm over the lowest heat.
6. Pour the frying oil into a heavy 10-inch cast-iron or stainless skillet — it should come up about 1 inch. Heat over medium-high to 360°F on an instant-read or clip-on thermometer. Set a wire rack over a sheet pan next to the stove.
7. While the oil heats, pour the buttermilk into one shallow bowl. In a second bowl, whisk together the cornmeal, flour, cornstarch, salt, paprika, garlic powder, cayenne, and black pepper.
8. Working with 6 oysters at a time, dip each in buttermilk, let the excess run off for a second or two, then press it firmly into the cornmeal mixture, turning to coat every surface. Set the coated oysters on a dry plate and let them rest 2 minutes so the crust hydrates and grips.
9. Fry the oysters in batches of 6 to 8, never crowding the pan, until deep golden and the crust is set, 2 to 3 minutes total, flipping once at the halfway point with a spider or slotted spoon. Transfer to the wire rack and season immediately with a pinch of salt. Let the oil return to 360°F between batches — it drops fast.
10. Spoon the creamed collards onto four warm plates or into a shallow serving platter. Pile the hot oysters on top, dollop or drizzle the lemony remoulade over and alongside, and finish with scallion greens and lemon wedges. Serve right away, while the crust is still loud.

Chef's tips

Nutrition (per serving, estimated)

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