Best Crispy Oysters With Chile Dipping Sauce Recipes

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

Provided by Bobby Flay | Bio & Top Recipes

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

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
2 cups white wine vinegar
2 ancho chile peppers, coarsely chopped
2 tablespoons honey
1 tablespoon coarse black pepper
Salt

Steps:

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.
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.

Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
For the horseradish sauce: Combine all ingredients.
For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.