Fried Oysters Wchipotle Lime Dipping Sauce Recipes

Steps:

• 1. OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
• 2. In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
• 3. Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
• 4. Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
• 5. CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
• 6. COCKTAIL SAUCE: Mix all ingredients together.

Steps:

• For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
• For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. 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 non-reactive bowl. Serve at room temperature on the oysters.

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.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.