Best Jeffreys Crispy Oyster Nachos Recipes

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CRISPY OYSTERS ON YUCCA ROOT CHIPS WITH HABANERO HONEY AIOLI



Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons Dijon Mustard
2 tablespoons honey
1/2 cup washed and chopped cilantro leaves
1 habanero chile, seeded and chopped
1 tablespoon lemon juice
4 egg yolks
1 cup salad oil
1/2 teaspoon salt
1 large yucca root, peeled and thinly sliced
Soybean oil
1/2 cup fine sea salt
4 lemons, zested
1 cup buttermilk
1 cup all-purpose flour, for dredging
20 fresh plump oysters
1/2 cup pico de gallo

Steps:

  • To make the Habanero Honey Aioli:
  • In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.;
  • To make the Yucca Root Chips:
  • Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.;
  • To make the Crispy Oysters:
  • Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
  • To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.

CRISPY OYSTERS WITH CHILE DIPPING SAUCE



Crispy Oysters with Chile Dipping Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 25m

Number Of Ingredients 12

1 cup rice flour
1/2 cup fine cornmeal
1 tablespoon crab boil seasoning
1 quart iced soda water
1 dozen shucked Chesapeake Bay oysters
Salt
1/4 cup rice vinegar
1/4 cup naturally brewed soy sauce
3 Thai bird chiles, minced
1 teaspoon sugar
1 teaspoon sesame oil
Mixed greens, for plating

Steps:

  • Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
  • PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.

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