4 SERVINGS

Ingredients

RÉMOULADE

• 1/3 cup sweet pickle relish
• ½ cup mayonnaise
• 3 tablespoons minced red bell pepper
• 2 tablespoons minced celery
• 2 tablespoons minced onion
• ½ jalapeño, with seeds, chopped
• ¾ teaspoon hot pepper sauce
• ¼ teaspoon freshly ground black pepper
• Kosher salt

 

TACOS

• ½ cup yellow cornmeal
• ¼ cup all-purpose flour
• 2 tablespoons cornstarch
• ¾ teaspoon kosher salt
• 1/8 teaspoon baking powder
• Vegetable oil (for frying)
• 12 large oysters, shucked
• 4 6-inch-diameter flour tortillas
• 1 cup chopped iceberg lettuce
• ½ cup chopped plum tomatoes

 

Preparation

RÉMOULADE

Step 1

Place relish in a small fine-mesh sieve set over a small bowl; let drain for 10 minutes. Transfer relish to a medium bowl. Stir in mayonnaise and next 6 ingredients. Season with salt. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.

 

TACOS

Step 2

Whisk first 5 ingredients in a medium bowl. Attach deep-fry thermometer to side of a deep heavy pot. Pour oil into pot to a depth of 1". Heat oil over medium-high heat until deep-fry thermometer registers 350°–360°.

Step 3

Working in batches, dredge oysters in cornmeal mixture and fry, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to paper towels to drain.

Step 4

Heat a griddle or a large skillet over medium-high heat. Working in batches, cook tortillas on griddle until softened and heated through, about 1 minute per side. Place 3 oysters in the center of each tortilla; top with some rémoulade, lettuce, and tomatoes.