Flash Fried Oysters, Pickled Chiles, and Mirliton

Adapted by StarChefs.com
February 2012
Yield: 4 people


Flash Fried Oysters
12 ounces corn flour
2 teaspoons New Mexican chili powder
2 teaspoons cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons corn starch
3 tablespoons kosher salt
1 dozen shucked Gulf oysters
Creole Tartar Sauce
2 cups mayonnaise
½ cup red onion, brunoise
1 lemon, juiced
3 tablespoons Creole mustard
3 tablespoons sugar
2 teaspoons capers
Pickled Mirliton
1 small mirliton, boiled for 20 to 30 minutes, peeled, and small diced
3 red onion
1 minced Anaheim chili, seeded and sliced into thin rings
1½ teaspoons garlic
3 tablespoons white vinegar
1 teaspoon sugar
5 tablespoons olive oil
black pepper


For the Flash Fried Oysters:
Mix the flour, chili powder, cayenne pepper, onion powder, garlic powder, cornstarch, and salt together. Dredge the oysters through the seasoned corn flour. Fry at 350°F for 1 minute. Pull from the fryer and place on paper towels to drain.

For the Creole Tartar Sauce:
In stainless steel or glass bowl, whisk the mayonnaise, red onion, lemon juice, mustard, sugar, capers, and salt together until combined well.

For the Pickled Mirliton:
Fold the mirliton, onion, chili, garlic, vinegar, sugar, olive oil, salt, and pepper together and marinate for 30 minutes to 1 hour.

To Assemble and Serve:
Arrange Flash Fried Oysters on a plate and garnish with Creole Tartar Sauce and Pickled Mirliton.