Chili-Fried Gulf Oysters
By corlear
The masa-crusted oysters and colorful tequila-laced cream, pepper and corn sance are a tempting favorite of former President George Bush, so we have the dish ready to go whenever he visits!
- 6
Ingredients
- 3 cups Chili Corn Sauce (see recipe)
- Vegetable oil
- 3 cups very thin julienned sweet potatoes
- 3/4 cup cornmeal or “masa harina” corn flour
- 3/4 cup all-purpose flour
- 2 tablespoons Creole Seafood Seasoning, divided (see recipe)
- 36 freshly shucked oysters
Preparation
Step 1
Prepare Chili Corn Sauce; reserve and keep warm.
Heat oil (2 inches deep) to 325 degrees in a deep fat fryer or a deep saucepan. If using a saucepan, refer to the Chef’s Tip below. Fry sweet potatoes until crisp, drain on paper towels and reserve.
Combine cornmeal, flour and 1 tablespoon Creole Seafood Seasoning in a medium bowl. Season oysters with remaining 1 tablespoon Creole Seafood Seasoning, dredge in flour mix ture and fry in batches of 9 oysters at a time in same oil until crisp. Remove oysters and sprinkle with a little extra Creole Seafood Seasoning; drain on paper towels on a rack, keeping warm.
Ladle 1/2 cup Chili Corn Sauce in center of each plate. Place 6 oysters around edge of plate. Garnish with a mound of fried sweet potatoes in center of each plate.
Chef’s Tips: Use a mandoline to cut sweet potatoes into very thin shoestrings. Whenever using a mandoline, be cautious not to cut yourself. For a shortcut, purchase sweet potato chips at the grocery.
When using dry spices such as chili powder, cumin, and cayenne, toast them slightly in a hot skillet over a low flame before using. Heat releases the oils and intensifies the flavor and character.
Fried shrimp are equally tempting for this dish. Home chefs may use this recipe as the base for another creation by preparing a filet mignon or fish fillet, saucing the filet, then arranging the oysters around the filet.
If you are using a saucepan on the stove for frying, be extremely careful to use one that can hold at least 2 inches of oil and still have 4 inches to the top edge of the saucepan. I also recommend using a thermometer if you are using the saucepan method.