Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 servings
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Ingredients

28 shucked oysters, patted dry

Salt and freshly ground pepper

2 cups yellow cornmeal

Vegetable or peanut oil

Red Chile Vinegar-Black Pepper Dipping Sauce, recipe follows

Red Chile Vinegar-Black Pepper Dipping Sauce

2 cups white wine vinegar

2 ancho chile peppers, coarsely chopped

2 tablespoons honey

1 tablespoon coarse black pepper

Salt

Directions

  1. Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess. 
  2. Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side. 
  3. Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.

Red Chile Vinegar-Black Pepper Dipping Sauce

  1. Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

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