Recipe courtesy of Emeril Lagasse

Fried Oysters with Chili Corn Sauce and Smashed Florida Avocados

Getting reviews...
  • Level: Intermediate
  • Total: 55 min
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe



Special equipment:
a hand-held blender and deep-fry thermometer
  1. 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.
  2. 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.
  3. 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. 
  4. Heat the vegetable oil in a deep saucepan to about 375 degrees F.
  5. 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. 
  6. Repeat with any remaining oysters.
  7. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.