Fried Oysters With Chili Corn Sauce

Course : Seafoods
Serves: 4
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3 cups heavy cream
2 tablespoons butter
1/2 medium poblano chili or pasilla
1/2 medium red bell pepper
1/3 medium Onion
1 large ear corn
2 cloves garlic -- minced
2 tablespoons tequila
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
24 medium shucked oysters
2 Cup vegetable oil - deep frying
1 cup instant masa mix
1 cup all purpose flour
2 1/2 tablespoons Cajun seasoning mix-Brennans

Preparation / Directions:

Cook cream in heavy large saucepan over medium heat until reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Set aside. Julienne the chili, red pepper and onion. Scrape kernels off the ear. Melt butter in heavy medium skillet over low heat. Add chili, bell pepper, onion, corn and garlic and sauté until slightly softened, about 4 minutes. Transfer vegetables to bowl. Add tequila to skillet and bring to boil, scraping up any browned bits. Mix in reduced cream, vegetables, chili powder and cumin. Season with salt, pepper and cayenne and simmer until thickened to sauce consistency, about 5 minutes. Keep warm in top of double boiler over warm water. Heat oil in deep fryer or large skillet to 375F Combine masa mix, flour and 2 1/2 Tbsp. Brennan's Cajun Seasoning Mix in medium bowl. Dredge oysters in mixture. Add oysters to oil in batches and fry until golden brown, about 1 minute. Transfer to paper towels using slotted spoon and let drain. Serve, passing sauce separately. Brennan's Restaurant, Housto

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