Lemon Chipotle Oysters

There were two dozen live oysters left over in my fridge from a dinner party over the weekend and after having purchased 10 dozen in the last 2 weeks, I just couldn’t get myself to eat another two dozen raw for lunch. They’re delish, but even I have limits. This started without a plan, first by shucking and then looking around asking myself “what’s next?”. Imagine rolling up to a campout with a few dozen live oysters, shucking them and walking around the campground offering tasty goodness. This has to be done!

Lemon Chipotle Oysters

Ingredients
  

Oysters

  • 2 Dozen Oysters
  • 1/2 Cup All Purpose Flour
  • 2 Eggs
  • 1/4 Cup Panko Bread Crumbs
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Powdered Chipotle
  • 1/2 Teaspoon Paprika
  • 1 Quart Oil

Sauce

  • 1.5 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Cup Mayo
  • 1/2 Teaspoon Powdered Chipotle
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Salt

Instructions
 

Oysters

  • Shuck the oysters, set aside in the fridge.
  • Scramble the two eggs, set aside.
  • Combine the rest of the ingredients in a bowl.
  • Drain liquid from the oysters and combine oysters with eggs.
  • Dredge the oysters, two or three at a time, in the flour mixture. Set aside on a plate for five minutes.
  • Heat oil to somewhere between 350-400 degrees. (Fry temperatures)
  • Fry oysters in the oil for 60 seconds each. No longer.
  • Set aside to cook for 3 minutes before eating.

Sauce

  • Combine all the sauce ingredients.

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