Recipe courtesy of David Garrido
Show: The Best Of
Episode: Historic Tables
Save Recipe Print
Total:
50 min
Prep:
25 min
Inactive:
20 min
Cook:
5 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Crispy Oatmeal Cookies

Recipe courtesy of Food Network

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Crispy "Oysters Rockefeller"

Recipe courtesy of Giada De Laurentiis

Crispy Oysters with Chile Dipping Sauce

Recipe courtesy of Ming Tsai

Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli

Recipe courtesy of Alma Alcocer-Thomas

Crispy Fried Oysters with Sweet Corn Cilantro Salsa

Recipe courtesy of Lynn Crawford

Nachos

Recipe courtesy of Food Network Kitchen

Nachos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword