We are known for great fried oysters! Our oysters soak in buttermilk then are dredged in our own signature blend of cornmeal, flour, and spices and flash fried. I was going to share this breading recipe, but my cohort Justin said some of our recipes need to remain a secret. He made me laugh because our customers hire us for so much more than good food. Our customers hire us for good food, but more importantly good food paired with great staff and all the things and time required to complete a job well done. Believe me it is much more intensive than just cooking and serving! So if you have not hired us as your caterer, I ask for your business!
I am sharing our remoulade recipe, which is very tasty with many seafood dishes including fried oysters, crab cakes, fish. I wish all restaurants would make this and other seafood sauces homemade. Fresh sauces are so worth the time and energy. Premade/bought sauces do not cut it!
What you’ll need:
1 cup of mayonnaise
2 tablespoons of minced cornichons
2 tablespoons of minced flat leaf parsley
2 tablespoons of minced capers
1 tablespoon of whole-grain mustard
1 tablespoon of minced fresh tarragon
1 tablespoon of minced shallots
2 teaspoons of sherry vinegar
1 teaspoon of minced anchovies
1/2 teaspoon of paprika
2 dashes of Tabasco
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
- In a medium bowl, combine mayonnaise, cornichons, parsley, capers, whole-grain mustard, tarragon, shallots, sherry vinegar, anchovies, paprika, Tabasco, and lemon zest. Stir to combine; season with salt and pepper.
Article Provided By: Scarborough Fare Catering
