Fried Oysters Wchipotle Lime Dipping Sauce Recipes

FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA

Steps:

• Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
• Heat oil in a large skillet over medium-high heat.
• Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
• Heat tortillas in a separate skillet over medium-low heat.
• Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
• Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

RAW OYSTERS WITH TWO SAUCES

Steps:

• For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
• For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. 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 non-reactive bowl. Serve at room temperature on the oysters.

FRIED OYSTERS WITH CHIPOTLE-LIME REMOULADE

Steps:

• In a small bowl, mix the onions and lime zest and juice, and let marinate for 10 minutes. Purée the chipotle peppers and adobo sauce in a blender or small food processor. Mix 2 Tbs. chipotle purée (more to taste) and the mayonnaise, scallions, and garlic into the onions and refrigerate until ready to use. This can be made up to 1 day ahead.
• Attach a deep-fry thermometer to a 4-quart heavy-duty saucepan. Add the oil (it should measure about 3/4 inch deep) and heat over medium-high heat to 370°F.
• Meanwhile, stir together the cornflour, Old Bay, and 1 tsp. salt in a pie plate. Dredge 12 of the oysters in the cornflour. Fry the oysters, turning once with a slotted spoon, until golden and crisp, about 2 minutes. The oil temperature will drop when you add the oysters, so raise the heat to high as they cook. (Don't worry if it doesn't go all the way back up to 370°F while they're cooking.) Transfer the oysters to a paper towel-lined plate. Reheat the oil to 370°F, and repeat with the remaining oysters. Serve with the remoulade on the side.

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.

RAW OYSTERS WITH THREE DIPPING SAUCES RECIPE

Steps:

• Chipotle Mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill. Ginger-Lime 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. Horseradish Sauce: Combine all ingredients. This recipe yields 4 servings.

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Fried Oysters:.
• Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
• Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
• Chipotle Mayonnaise:.
• Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

GRILLED OYSTERS WITH CHIPOTLE BUTTER

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.