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

Soaking the oysters:

Mix the remaining ingredients to form a breading. Dredge the oysters. Fry in vegetable oil until golden brown. Place on paper towels to drain.

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

Combine all ingredients.

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.

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.

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.

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

Now that you have learned how to make fried oyster po-boy crostini with buttermilk remoulade, please be sure to view these other seafood recipes.