RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE
I have to admit, I won't eat a raw oyster, not even if you paid me lots of money. Fried on the other hand, I just can't get enough. This is the way we like ours fried, hope you enjoy! Only difference in our house is the dipping sauce. He likes his with a cocktail sauce and I like mine with the Chipotle Lime Dipping...
Provided by Diane Atherton
Categories Seafood
Time 20m
Number Of Ingredients 24
Steps:
- 1. OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
- 2. In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
- 3. Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
- 4. Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
- 5. CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
- 6. COCKTAIL SAUCE: Mix all ingredients together.
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