This is one of our absolutely favorite ways to eat oysters cooked. We love the crunch of the fresh cabbage and radishes with the savory fried oysters, along with the creamy chipotle sauce. Makes 6 tacos, with 4 oysters per.
- One can of chipotle peppers in adobo sauce (you’ll only use a portion)
- 1 cup sour cream
For the tacos and toppings:
- 2 limes, cut in quarters
- Half a small green cabbage, rough cut
- 1 tomato chopped
- Bunch radishes, sliced
- Anything other veggies you like on your tacos! Like avocado, or pickled jalapeño peppers, etc.
Ingredients for the oysters and frying:
- 2 dozen fresh shucked medium to large oysters
- 1/2(ish) cup each of cornmeal, flour and panko
- If you don’t have any panko just use extra flour and cornmeal or breadcrumbs. You can always make more breading mix if you run low while frying.
- 5 heavy dashes garlic powder
- 5 heavy dashes celery salt
- 5 grinds fresh pepper
- 1 egg (lightly beaten and in a bowl, for dipping oysters in to get breading to stick)
- Vegetable oil for frying, like canola or peanut oil
Preparation (I suggest frying oysters last so they are hot when it’s time to eat)
Combine sour cream with some adobo sauce and chopped chipotle pepper, to taste.
First, par boil the oysters – this is a step I learned from Hama Hama Oyster Co., and it totally upped our fried oyster game. To do this, place the oysters in a saucepan with enough water to just cover the oysters. Bring the oysters and water to just a boil, then remove from heat. Place oysters in a colander and cool gently with cold water. This step can be done well in advance (even the day before), just keep the oysters in the fridge in a covered container after they are par boiled.
Mix the dry ingredients to make the oyster breading. Dip the oysters in the egg, then dredge in breading mix till coated. Fry the oysters medium heat till golden, and place on paper towel lined plate.
Warm up the tortillas, and add chipotle sauce generously. Place oysters and veggies on top, squeeze a lime, roll up, and enjoy! We like to pair this with a beer, margarita, or glass of sauvignon blanc.