Ingredients
- 1 yucca root, peeled and sliced thin to make chips
- Canola oil, for frying
- Sea salt
- 2 tablespoons mustard
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon chopped habanero pepper
- 2 egg yolks
- 1/2 cup chopped cilantro
- 1/2 cup olive oil
- 16 oysters, shucked
- Buttermilk, for dredging
- Flour, for dredging
- 1 1/2 cups Mango Pico, recipe follows
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:
- 1/2 cup diced mango
- 1/2 cup diced tomatoes
- 1 tablespoon lemon juice
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- 1/4 teaspoon sea salt
Mix all ingredients in a bowl and let sit for 20 minutes.
Yield: 1 1/2 cups
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