It’s Tuesday again, and you know what that means: The Taste is on! And I’ve got another recipe for you. It may not have won a gold star, but the judges all enjoyed it. And we’ll forgive them for mistaking it as a fish taco, right? 🙂
Fried oysters are so good – dangerous business! Watch and see how many you pop into your mouth when you’re cooking! And they’re easy to make at home, as long as you don’t mind getting down with a big pot of oil.
You could serve them on their own as an appetizer with the salsa (probably better more puréed than chunky as it is used in the taco) or the crema as a dip. You could also play with the flavors in the coating to give the oysters a different spin. As in, use 1 cup all-purpose flour and then your own favorite spices to replace the adobo. If you wanted to keep it true to New Orleans, you could make a rémoulade sauce, for example.
And of course, you can go with the Mexican route I’ve provided here. I love the tangy tomatillos and creamy avocados with the crunchy oysters, and the smoky-spice and coolness from the chipotle crema adds another layer of flavor.
Bring on the margaritas! And don’t forget to tune into The Taste tonight at 9pm on ABC. Can’t believe I’ve made it this far! xxSAS
Fried Oyster Tacos with Tomatillo-Avocado Salsa + Chipotle-Lime Crema
Author: Sarah Ashley
Adobo and cornmeal-coated oysters are deep-fried until they’re super-crunchy on the outside, and creamy on the inside. A perfect match for an avocado-spiked salsa verde and spicy chipotle crema.
Fried Oyster Tacos:
Peanut oil, for frying
1 cup buttermilk
1 tablespoon hot pepper sauce (like Tabasco)
2 dozen oysters
1/2 cup all-purpose flour
1/4 cup masa harina
1/4 cup yellow cornmeal
1 tablespoon adobo seasoning
Kosher salt and freshly ground black pepper
Chunky Tomatillo-Avocado Salsa:
2 pounds tomatillos
3 to 4 garlic cloves
2 serrano chile peppers, seeded and roughly chopped
1/2 red onion, roughly chopped
1/2 cup (loosely packed) cilantro leaves
1 teaspoon kosher salt
2 avocados, diced
1 cup sour cream (use 1/2 fat-free Greek yogurt if you want to lighten it up)
Juice of 1/2 lime
1 to 2 chipotle peppers in adobo
To make the tacos: Heat a pot of oil (about 2/3 full) to 350 degrees F. Meanwhile, combine buttermilk and hot pepper sauce in a small bowl. Drop the oysters into the buttermilk and allow them to hang out there until the oil is heated.
Combine flour, masa, cornmeal, and adobo in another shallow bowl. When oil is hot, remove the oysters from the buttermilk in batches of 6, and coat them in the flour mixture. Shake to remove excess and gently drop them into the hot oil. Fry for about 2 minutes, depending on the size of the oyster, until golden and crispy, turning them gently as needed. Remove to a paper towel-lined plate and season immediately.
To make the salsa: Preheat the broiler. About 5 inches from the heat source, broil tomatillos and garlic until charred, about 7 minutes. Turn and broil on the other side until charred, about 5 minutes. Allow to cool slightly and add to food processor bowl. Add serrano chiles, red onion, cilantro, and salt. Pulse a few times until you reach desired consistency (I like it to be like a thick and chunky salsa). Fold in avocado.
To make the crema: Combine all ingredients in a small bowl. Season to taste.
Serve fried oysters on tortillas with salsa, crema, and lime wedges.