A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging them in toasted cornmeal, and then "oven-frying" on a baking sheet, with just a few spritzes of vegetable oil.
The oyster's delicate texture and briny flavor are better preserved this way than in skillet-frying, and the cornmeal's nuttiness is brought to the surface.
Fun fact: This sandwich is also known as a peacemaker. The lore is that when men brought one home after a late night out, their wives forgot they were angry.