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Maison Nardin's Recipes

We love eating oysters on the half shell, dressed with a bit of lemon and perhaps some mignonette.

But when they're grilled, fried, or stewed, they can transform into something more than a bit of briny bliss. Here are our best oyster recipes that go beyond the raw bar.

Oyster Tacos




  • 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



  • 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




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.



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.

We want to know what you think...

Please write a comment if you tried one of our recipes and let us know what you think. Don't forget to share with your friend s!


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