Description
fried oyster appetizer
Ingredients
Dried Cherry Salsa Verde (recipe follows)
½-cup Mexican crema
2-teaspoons adobo sauce from 1-can chipotle chili peppers
1 dozen fresh oysters shucked (reserve 12 rinsed and dried shell halves for serving)
1/3-cup almond meal flour
¼ cup finely chopped blanched almonds
2 tablespoons all purpose flour
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cumin
avocado or canola oil for frying
Dried Cherry Salsa Verde
2 medium tomatillos, husks removed, rinsed, quartered
½ cup coarsely chopped sweet onion
1-tablespoon fresh lime juice
1-teaspoon sea salt
1-teaspoon sugar
1 teaspoon chopped garlic
1 teaspoon seeded and chopped jalapeno
½ cup fresh cilantro leaves
½ cup whole dried Tart Montmorency Cherries
½ cup small dice jicama
Instructions
- Prepare dried cherry salsa verde; set aside.
- For chipotle crema, mix crema and adobo sauce until smooth; reserve in a squeeze bottle.
- In a shallow dish, whisk together almond meal, almonds, flour, baking powder, salt and cumin.
- In a medium skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In batches, dredge oysters in almond mixture until well coated, shaking off excess.
- Fry 1 to 2 minutes per side or until golden brown. Drain on paper towels.
- Fill each oyster shell with about 1 tablespoonful of salsa.
- Top each with 1 fried oyster.
- Drizzle with chipotle crema.
Dried Cherry Salsa Verde
In a blender, process tomatillos, onion, lime juice, salt, sugar, garlic and jalapeno until nearly smooth. Add cilantro; blend well. Pour into a bowl; stir in cherries and jicama.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: appetizer
- Method: deep fry
- Cuisine: Mexican