Hilah digs into Texas's cajun roots at Austin's Evangaline cafe, and show you how to make some amazing fried oyster nachos.
- 1/3 cup spicy mustard
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons grated horseradish
- 1 teaspoon minced garlic
- 2 teaspoons lemon juice
- 2 teaspoons sweet paprika
- Cayenne pepper and black pepper to taste
- 1/3 cup light-flavored oil (canola, light olive, safflower, sunflower, etc)
- 1/4 cup minced celery hearts and leaves
- 2 tablespoons minced green onion
- 1 tablespoon minced parsley
- Dash hot pepper sauce
- Up to 1/4 teaspoon salt, to taste
- Combine all ingredients through black pepper.
- Stream in oil slowly, whisking, to form an emulsion.
- Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.
- Makes about 1 1/4 cups sauce and leftover sauce will keep in refrigerator a week. This sauce also goes well with fried fish and french fries.
- 1 pint shucked oysters (about 8 large oysters)
- 1/2 cup corn meal (aka "fine polenta" in Europe)
- 1/2 cup oil for frying
- Thick tortilla chips or potato chips
- Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.
- Heat oil in a heavy skillet over medium-high.
- Fry oysters for about 1 minute on each side until crisp and golden brown.
- Drain on paper and sprinkle with salt.
- Assemble "nachos" with chips, remoulade sauce, fried oysters.
- Garnish with pickled jalapeños and/or sliced green onion.