Some of the country’s best oysters are found in Louisiana. Po’ boys are divine, but since every trip to N’awlins devolves into a feeding frenzy, bread is just a waste of precious stomach real estate. We’ve ditched it to focus on the perfectly fried, spicy oyster.

Yield: 4 servings

Add 3 inches of oil to a saucepan on medium-high heat. In a medium bowl, add flour, cornmeal, garlic powder, paprika, black pepper, cayenne pepper, oregano and thyme. Mix well. Add oysters, and coat well.

When a candy thermometer reaches 360˚F, carefully add 6 or 7 oysters to oil. Cook until golden brown, about 2–3 minutes. Remove from oil, drain on paper towels and season with salt. Fry remaining oysters in batches.

Add all of the remoulade ingredients to a bowl, and mix well. Transfer in an airtight container, and refrigerate until serving.