Fried Oysters and Pickles Courtesy Hoffman Media French fries have nothing on these briny, crispy treats. Cook/Prep Time: 30 MinutesServings: 6 Ingredients 2 cups yellow cornmeal 1/2 cup all-purpose flour 1 tsp. baking powder 1 tsp. kosher salt 1 tsp. garlic powder 1 tsp. sweet paprika 1 tsp. cayenne 2 pints Louisiana oysters, drained 1 cup sliced dill pickles Vegetable oil, for frying Red remoulade Directions In a shallow dish, whisk together cornmeal, flour, baking powder, salt, garlic powder, paprika and cayenne. Add 2” of oil to a medium skillet and heat over medium heat until a deep-fry thermometer registers 350°F. In batches, dredge oysters in cornmeal mixture until well coated, shaking off excess. Fry 1 to 2 minutes per side or until golden brown. Let drain on paper towels. Repeat procedure with pickles. Serve immediately with remoulade. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!