Fried Oysters with Chili Corn Sauce and Smashed Florida Avocados

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

Ingredients

Directions

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.

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 …

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 …

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 …

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 …

How to Chop and Melt Chocolate

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

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

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.