Fried Oysters

	Combine egg white with buttermilk. Open the oysters and soak them in buttermilk for 60 minutes.
	Let them absorb well.
	Coat the oysters in cornmeal and fry in vegetable oil until golden brown. Then transfer them to a paper towel to remove excess oil.
	Ingredients for Pico de Gallo: 1 grape, tomato (diced), 1/4 green pepper (finely chopped), 1/2 red onion (sliced), 1 clove garlic (minced), 2 sprigs cilantro (finely chopped), 2 tablespoons Sriracha, juice of half a lime, 1 teaspoon olive oil, salt and pepper to taste.
	Mix all the ingredients together.
	Ingredients for Buttermilk Remoulade: 1/4 cup buttermilk, 1/3 stalk celery (peeled and diced), 2 teaspoons capers, 1 lemon, 2 sprigs tarragon, 3 gherkins (coarsely chopped), 2 tablespoons mustard, 1 tablespoon Creole mustard, 2 onions (coarsely chopped), 1 clove garlic (coarsely chopped), 2 egg yolks, 1/3 cup olive oil, salt and pepper to taste. Cook the celery in salted water until tender.
	Blend buttermilk, onion and garlic together. Add gherkins, yolks, tarragon and mustard.
	Now you will need some pieces of white bread. Place the oysters on the bread, top with Pico de Gallo and pieces of celery. Drizzle with olive oil and bake in the oven for 10 minutes at 350F.
	Garnish and serve.