Oyster Recipe: Deep Fried

Ingredients

• 1/2 cup Mexican crema
• 2 teaspoons adobo sauce from 1-can chipotle chili peppers
• 1 dozen fresh oysters shucked, reserve 12 rinsed and dried shell halves for serving
• 1/3 cup almond meal flour
• 1/4 cup finely chopped blanched almonds
• 2 tablespoons all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon cumin
• avocado or canola oil for frying
• 2 medium tomatillos, husks removed, rinsed, quartered
• 1/2 cup coarsely chopped sweet onion
• 1 tablespoon fresh lime juice
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 teaspoon chopped garlic
• 1 teaspoon seeded and chopped jalapeno
• 1/2 cup fresh cilantro leaves
• 1/2 cup whole dried Tart Montmorency Cherries
• 1/2 cup small dice jicama

Instructions

1. 1

   Prepare dried cherry salsa verde; set aside.

2. 2

   For chipotle crema, mix crema and adobo sauce until smooth; reserve in a squeeze bottle.

3. 3

   In a shallow dish, whisk together almond meal, almonds, flour, baking powder, salt and cumin.

4. 4

   In a medium skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.

5. 5

   In batches, dredge oysters in almond mixture until well coated, shaking off excess.

6. 6

   Fry 1 to 2 minutes per side or until golden brown. Drain on paper towels.

7. 7

   Fill each oyster shell with about 1 tablespoonful of salsa.

8. 8

   Top each with 1 fried oyster.

9. 9

   Drizzle with chipotle crema.

10. 10

    Dried Cherry Salsa Verde

11. 11

    In a blender, process tomatillos, onion, lime juice, salt, sugar, garlic and jalapeno until nearly smooth. Add cilantro; blend well. Pour into a bowl; stir in cherries and jicama.