Fried oysters with chili sauce
Fried oysters with chili sauce

Preparation time 20 minutes

Total time: 30 minutes

Serves 4 to 6

Ingredients

Chili Sauce

  1. 1 can (156 ml) tomato paste
  2. 70 g (1/3 cup) brown sugar
  3. 60 ml (1/4 cup) water
  4. 60 ml (1/4 cup) apple cider vinegar
  5. 15 ml (1 tbsp) Worcestershire sauce
  6. 5 ml (1 tsp) Tabasco-style sauce or other hot sauce, or more to taste
  7. 15 ml (1 tbsp) chili powder
  8. 0.5 ml (1/8 tsp) ground cinnamon
  9. 0.5 ml (1/8 tsp) ground cloves

Fried Oysters

  1. 15 ml (1 tbsp) milk
  2. 30 ml (2 tbsp) cornstarch
  3. 1 egg
  4. 18 to 24 medium fresh oysters, shucked and drained
  5. 80 g (1 cup) panko breadcrumbs
  6. Vegetable oil, for frying
  7. 12 Boston lettuce leaves (optional)

Directions

Chili Sauce

  1. In a small pot off the heat, whisk together all of the ingredients. Season with salt. Bring to a boil. Simmer for 3 to 4 minutes. Transfer into a bowl and let cool. Cover and refrigerate. The chili sauce will keep for 1 week in the refrigerator.

Fried Oysters

  1. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with several layers of paper towels.
  2. In a bowl, whisk together the milk, cornstarch and egg. Add the oysters and toss well to coat.
  3. Place the breadcrumbs in another bowl. Working one at a time, drain the oysters slightly and press into the breadcrumbs to coat well. Remove from the breadcrumbs, shaking off some of the excess. Place on a plate as you go.
  4. Fry half of the oysters at a time in the hot oil for 1 to 2 minutes, depending on the size, or until golden. Watch out for splattering. Drain on the baking sheet. Season with salt.
  5. Lay the lettuce leaves out in plates. Top with the oysters. Serve with the chili sauce.

Chef’s tip : To save time, buy pre-shucked fresh oysters.

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