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