Fried Oyster Po-Boy Crostini with Buttermilk Remoulade

Ingredients:

We will be making: Fried Oyster Po Boy Crostini with Buttermilk Celeriac Remoulade and Pico de Gallo


Oyster Prep:

Ingredients:

1 cup Buttermilk
1 Egg White
4 Oysters
1/2 cup Panko
1/4 cup Cornmeal
Creole Seasoning

Step 1:

Combine the egg white and buttermilk. Shuck and soak the oysters in the buttermilk for an hour.

Step 2:

Soaking the oysters:

Step 3:

Mix the remaining ingredients to form a breading. Dredge the oysters.

Fry in vegetable oil until golden brown. Place on paper towels to drain.

Step 4:

Pico de Gallo:

Ingredients:
1 vine-ripened Tomato (diced)
1/4 Green Pepper (diced)
1/2 small Red Onion (finely diced)
1 clove Garlic (minced)
2 sprigs Cilantro (minced)
2 dashes Sriracha
juice from 1/2 Lime
1 tsp Olive Oil
to taste Salt/Pepper

Step 5:

Combine all ingredients.

Step 6:

Buttermilk-Celeriac Remoulade:

Ingredients:

1/4 cup Buttermilk
1/3 head Celeriac (peeled, diced)
2 tsp Capers
1 Lemon
2 sprigs Tarragon
3 Cornichons (rough chop)
2 tbsp Creole Mustard
1/2 Shallot (rough chop)
1 clove Garlic (rough chop)
2 Egg Yolk
1/3 cup Olive Oil
to taste Salt/Pepper

Boil the celeriac in salted water until soft.

Step 7:

Puree in blender with the buttermilk, shallot, and garlic and let cool. Add the cornichons, yolks, tarragon, mustard, and capers. Slowly drizzle in the olive oil until it becomes the consistency of an aioli. Season and finish with a squeeze of the lemon.

Step 8:

The Crostinis:

Ingredients:

1 Sourdough Baguette
1-2 leaves Curly Endive
3 Fried Oysters
Pico de Gallo
Buttermilk-Celeriac Remoulade

Slice the baguette on the bias into 1/4 inch slices. Drizzle with a bit of olive oil and toast a 350F oven for 10 minutes, or until toasted and spread on a bit of the remoulade.

Step 9:

Layer some endive, then an oyster, and top with some pico de gallo. Drizzle a bit more of the remoulade over the top.