• 1 pint shucked oysters (about 8 large oysters)
  • 1/2 cup corn meal (aka "fine polenta" in Europe)
  • 1/2 cup oil for frying
  • Salt
  • Thick tortilla chips or potato chips


  1. Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.
  2. Heat oil in a heavy skillet over medium-high.
  3. Fry oysters for about 1 minute on each side until crisp and golden brown.
  4. Drain on paper and sprinkle with salt.
  5. Assemble "nachos" with chips, remoulade sauce, fried oysters.
  6. Garnish with pickled jalapeños and/or sliced green onion.