Like many people who live near oyster reefs, I have a love/love relationship with the slippery bivalves. Some people prefer them raw, some fried, some grilled with herbs and butter, and I like them all. Today is National Oyster Day, so let’s salute the briny fruit of the sea with a recipe based off one we ate in Austin, Texas while in town for the BlogHer Food 2013 conference.
The oyster we ate was fried perfectly with a crunchy exterior and juicy interior, so it didn’t take away from the texture of the oyster as over-frying can dry out the meat. It sat atop a light sauce on a piece of bread, and it was topped with herbs. In our version, we add avocado to the sauce and a creamy slaw under the oyster for some crunch.
Fried Oysters with with Lime and Cilantro Avocado Sauce
Ingredients
Instructions
- For Lime and Cilantro Avocado Sauce
- Using S-blade, add cilantro and garlic clove food chopper bowl. Cover and pulse until finely minced.
- Add avocado, mayonnaise, lime juice, dried red pepper, salt and pepper. Pulse until mixture is well blended.
- Refrigerate until ready to serve.
- Makes: about 3/4 cup
- For Fried Oysters
- Heat deep fryer to 350°F.
- In large resealable plastic bag, add flour, cornmeal, salt, garlic powder and pepper. Seal bag and shake.
- Add half of the oysters to bag. Seal and shake until oysters are coated.
- Place a single layer of oysters in deep fryer basket. Carefully lower basket into hot oil and cook until golden brown, about 2 to 3 minutes. Drain on paper towels. Repeat with remaining oysters.
- Top a bread slice with Lime and Cilantro Avocado Sauce, Creamy Coleslaw, two oysters and drizzle with sauce. Sprinkle with tomato and cilantro before serving.
Notes
We love to use the Cool Touch Deep Fryer (35020) to fry oysters. It is best to fry in batches to keep the oil at the right temperature. This recipe makes a great appetizer for a get-together or could be served as a part of a main course for dinner. Find the recipe for the Creamy Coleslaw here
Recipe from the Hamilton Beach Test Kitchen.
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