Fried Oysters With Chipotle Lime Dipping Sauce Recipes

FRIED OYSTERS W/CHIPOTLE-LIME DIPPING SAUCE

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.

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 DIPPING SAUCE

Steps:

• Drain the oysters, reserving 1/4 cup of the liquid. Pat the oysters dry.
• In a bowl, mix together the egg, buttermilk and reserved oyster liquid. In another bowl or a plate, stir together the crushed saltines and the cornmeal. Add to both the egg mixture and the breading mixture a sprinkle of salt, black pepper and cayenne, to taste.
• In batches, dip the oysters into the breading, then into the eggs and then back into the breading again. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.
• In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light brown. Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels.
• To make the chipotle-lime dipping sauce, mix together the finely chopped chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings.
• Serve the oysters with the sauce and sliced limes.

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 FISH TACOS WITH CHIPOTLE-LIME DRESSING

Steps:

• To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
• To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.