Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce Recipe

Name: Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 shucked oysters, patted dry; Salt and freshly ground pepper; 2 cups yellow cornmeal; Vegetable or peanut oil; Red Chile Vinegar-Black Pepper Dipping Sauce, recipe follows; 2 cups white wine vinegar; 2 ancho chile peppers, coarsely chopped; 2 tablespoons honey; 1 tablespoon coarse black pepper; Salt

Servings: persons

28 shucked oysters, patted dry
Salt and freshly ground pepper
2 cups yellow cornmeal
Vegetable or peanut oil
Red Chile Vinegar-Black Pepper Dipping Sauce, recipe follows
2 cups white wine vinegar
2 ancho chile peppers, coarsely chopped
2 tablespoons honey
1 tablespoon coarse black pepper
Salt

1
Season oysters with salt and pepper on both sides.
2
Place cornmeal in a medium bowl and season with salt and pepper.
3
Dredge each oyster into the cornmeal and tap off any excess.
4
Heat 1 inch of oil in a large cast iron skillet until smoking.
5
Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
6
Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
7
Bring the vinegar to a boil in medium non-reactive saucepan.
8
Add the chilies, turn off the heat and let steep for 1 hour.
9
Strain into a clean saucepan and bring to a simmer.
10
Remove from the heat and whisk in the honey and pepper and season with salt, to taste.
11
Serve at room temperature.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 28 shucked oysters, patted dry, Salt and freshly ground pepper, 2 cups yellow cornmeal, Vegetable or peanut oil, and more.

Yes, Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce

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