Fried Oysters Wchipotle Lime Dipping Sauce Recipes

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RAW OYSTERS WITH 3 DIPPING SAUCES



Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

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



Fried Oysters w/Chipotle-Lime Dipping Sauce image

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

OYSTERS
3/4 c all purpose flour
1/2 c self rising cornmeal
1/2 tsp all purpose seasoning (i use everglades)
1/2 tsp paprika
salt and pepper to taste
3/4 c buttermilk
1 pt oysters, drained
cooking oil for frying
CHIPOTLE LIME DIPPING SAUCE
1/2 to 1 canned chipotle in adobo, finely chopped (depending on how hot you like it)
1/2 tsp adobo sauce from the chipotle can
1/2 c mayonnaise
1/2 tsp cilantro, dried
1 tsp lime juice
1 tsp ground cumin
salt to taste
COCKTAIL SAUCE
1/2 c ketchup
1/2 c chili sauce
2 Tbsp horseradish sauce, prepared
1 Tbsp fresh lemo juice
louisiana hot sauce to taste, couple dashes
salt to taste

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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