Recipe courtesy of David Garrido
Show: The Best Of
Episode: Historic Tables
Total:
50 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Mango Pico:

Directions

Preheat a fryer with canola oil to 375 degrees F. Soak yucca root chips in hot water for 15 minutes. Remove from the water and pat dry with paper towels. Fry until light brown, about 1 to 1 1/2 minutes. Season with sea salt. Set aside.

In a blender, combine mustard, honey, lemon, habanero, egg yolks, and cilantro and puree. With the machine running, add the olive oil slowly. Season with salt. Refrigerate until ready to use.

In a saucepan heat canola oil to 375 degrees F. Soak the oysters in buttermilk and transfer to the flour to get a light coating and fry for 45 seconds to 1 minute until lightly brown. Transfer oysters to a paper towel to drain. Place oysters on top of yucca root chips, spoon a little habanero sauce on each oyster and sprinkle with mango pico.

Mango Pico:

Mix all ingredients in a bowl and let sit for 20 minutes.

IDEAS YOU'LL LOVE

Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis

Crispy Fingerling Potatoes

Recipe courtesy of Sandra Lee

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Extra-Crispy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Crispy Chicken Cutlets with Basil-Parsley Sauce

Recipe courtesy of Rachael Ray

Crispy "Oysters Rockefeller"

Recipe courtesy of Giada De Laurentiis

Crispy Oysters with Chile Dipping Sauce

Recipe courtesy of Ming Tsai

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking