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1
In a blender, blend together mustard, honey, cilantro, habanero and lemon juice.
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2
Puree this into a smooth paste.
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3
Add egg yolks and blend briefly to incorporate.
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4
Remove the clear plastic piece from the center of the blender lid.
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5
With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise.
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6
Season with salt and set aside.
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7
Soak the thinly sliced yucca root in hot water.
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8
Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside.
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9
Remove the yucca root slices from the hot water and pat dry to remove any excess moisture.
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10
Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown.
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11
Shake them gently when removing them from the fryer so that they don't stick together.
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12
Place chips on absorbent paper and dust with the lemon salt while they are still hot.
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13
Set aside.
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14
Maintain the 375 degree F of the frying soybean oil.
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15
Pour buttermilk into a shallow bowl; in separate shallow bowl add flour.
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16
First drop oysters into buttermilk and then transfer to the bowl containing the flour.
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17
Toss oysters in flour just enough to lightly coat them.
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18
Transfer oysters to a frying basket and lower into the hot oil.
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19
Fry oysters for 2 to 3 minutes, or until light brown.
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20
Transfer oysters to a paper towel or absorbent paper.
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21
To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.
