Cornmeal-Crusted Oysters with Lemon Rémoulade and Cornichons

• Lemon Rémoulade:
• 1/4 cup chopped celery
• 1/4 cup chopped scallions
• 1/2 teaspoon chopped garlic
• 3 tablespoons capers
• 1/4 anchovy fillet
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon grated fresh horseradish
• 1 tablespoon lemon juice
• Zest of 1 small lemon
• Pinch cayenne pepper
•  
• Cornmeal-Crusted Oysters:
• 1/2 cup of cornmeal
• 1/4 cup plus 2 tablespoons cornstarch
• Salt and pepper
• 24 freshly shucked oysters
• 1/2 cup olive oil
• 1/2 cup cornichons, sliced lengthwise

To make the rémoulade, purée the celery, scallions, garlic, capers, and anchovy in a food processor. Transfer to a small bowl and fold in the remaining ingredients. Set aside.

To make the oysters, mix together the cornmeal and cornstarch in a medium bowl; season with salt and pepper. Toss the oysters in the mixture until well coated.

Heat the olive oil in a medium sauté pan over medium heat until hot but not smoking. Test the temperature of the oil by adding a pinch of the cornmeal mixture. When the cornmeal begins to fry, the oil is hot enough for the oysters. Gently add the oysters to the hot oil; fry until golden brown and crispy, about 1 minute on each side. Transfer to a plate lined with paper towels and let cool for a few minutes.

To serve, top each oyster with a dollop of rémoulade and a slice of cornichon. (You will have leftover rémoulade; see note.) Drizzle with a little extra virgin olive oil if desired.