Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1429
- Total Fat
- 98
- Saturated Fat
- 17
- Carbohydrates
- 93
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 39
- Cholesterol
- 175
- Sodium
- 1564
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
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
- 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.
- 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.
- Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
Red Chile Vinegar-Black Pepper Dipping Sauce
- 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.