Fried Oysters with Chili Corn Sauce and Smashed Florida Avocados
Total:
55 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup plus 2 tablespoons minced onion 
  • 3 ears sweet corn, scraped from the cob 
  • 1 fresh chile pepper of choice, stemmed, seeded and minced 
  • 1 1/2 teaspoons minced garlic 
  • 2 cups heavy cream 
  • 2 ripe avocados, peeled and pitted 
  • 2 tablespoons peeled and finely chopped Italian plum tomatoes 
  • 2 tablespoons chopped fresh cilantro 
  • 2 teaspoons seeded and minced jalapeno peppers 
  • 1 tablespoon freshly squeezed lime juice 
  • 1 teaspoon freshly squeezed lemon juice 
  • 1/2 teaspoon Worcestershire sauce 
  • 1/4 teaspoon hot pepper sauce 
  • 24 freshly-shucked gulf oysters (about 1 quart if you buy pre-shucked) 
  • 2 cups all-purpose flour 
  • 2 cups fine seasoned breadcrumbs 
  • 3 eggs 
  • 1/2 cup milk 
  • About 1 quart vegetable oil, for frying 
  • Salt and pepper to taste 

Directions

Special equipment: a hand-held blender and deep-fry thermometer

First make the chili corn sauce. In a saucepan over medium heat, add the olive oil. When the oil is hot, add 1/4 cup of the onions and saute for 1 minute. Add the corn, chili pepper and 1 teaspoon of the garlic. Season with salt and pepper and saute for 2 minutes, or until slightly softened. Add the cream and bring the liquid to a simmer. Simmer over medium heat for 6 to 8 minutes, or until the cream reduces by one-fourth. Using a handheld blender, puree the sauce until smooth. Season the sauce with salt and pepper to taste. Keep warm until ready to serve.

Next make the smashed avocados. In a bowl, mash together with a fork or potato masher the avocados, tomatoes, cilantro, jalapenos, citrus juices, Worcestershire, hot sauce, remaining onion and garlic, 1/4 teaspoon salt and 3 turns freshly ground black pepper until thoroughly blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.

Gently dredge the oysters in the flour, shaking to remove any excess. Combine the eggs and milk in a shallow bowl and whisk to combine. Dip the flour-coated oysters into the egg wash, then remove them (letting any excess egg wash drip off), and gently dredge the oysters in the seasoned breadcrumbs to coat. 

Heat the vegetable oil in a deep saucepan to about 375 degrees F.

Working in batches, quickly fry the oysters until crispy, no more than about 1 minute. Remove the oysters using a strainer or slotted spoon and transfer to paper towels to drain briefly. Season with salt and pepper while hot. 

Repeat with any remaining oysters.

To plate, generously spoon the corn sauce onto 4 plates, then pile about 1/4 cup of the smashed avocados in the center of each. Arrange 6 oysters around the plate and serve immediately.

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