• 1/3 cup sweet pickle relish
  • 1/2 cup mayonnaise
  • 3 tablespoons minced red bell pepper
  • 2 tablespoons minced celery
  • 2 tablespoons minced onion
  • 1/2 jalapeño, with seeds, chopped
  • 3/4 teaspoon hot pepper sauce
  • 1/4 teaspoon freshly ground black pepper
  • Kosher salt


  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • Vegetable oil (for frying)
  • 12 large oysters, shucked
  • 46-inch-diameter flour tortillas
  • 1 cup chopped iceberg lettuce
  • 1/2 cup chopped plum tomatoes



  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.


  1. 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°.
  2. 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.
  3. 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.

(Sourced from Bon Appetit)

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