Fried Oysters With Chili Corn Sauce

Recipe Ingredients

3 cups	711ml	Heavy cream
2 tablespoons	30ml	Butter
1/2		Poblano chili or pasilla
1/2		Red bell pepper
1/3		Onion
1		Corn
2		Garlic cloves - minced
2 tablespoons	30ml	Tequila
2 1/2 tablespoons	37ml	Chili powder
2 teaspoons	10ml	Ground cumin
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Fresh ground pepper
1/8 teaspoon	0.6ml	Cayenne pepper
24		Shucked oysters
		Vegetable oil - deep frying
1 cup	110g / 3.9oz	Instant masa mix
1 cup	62g / 2.2oz	All purpose flour
2 1/2 tablespoons	37ml	Cajun seasoning
		Mix-Brennans
		Oysters

Recipe Instructions

Cook cream in heavy large saucepan over medium heat until reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Set aside. Julienne the chili, red pepper and onion. Scrape kernels off the ear. Melt butter in heavy medium skillet over low heat. Add chili, bell pepper, onion, corn and garlic and saute until slightly softened, about 4 minutes. Transfer vegetables to bowl.

Add tequila to skillet and bring to boil, scraping up any browned bits. Mix in reduced cream, vegetables, chili powder and cumin. Season with salt, pepper and cayenne and simmer until thickened to sauce consistency, about 5 minutes. Keep warm in top of double boiler over warm water. Heat oil in deep fryer or large skillet to 375F

Combine masa mix, flour and 2 1/2 Tbsp. Brennan's Cajun Seasoning Mix in medium bowl. Dredge oysters in mixture. Add oysters to oil in batches and fry until golden brown, about 1 minute. Transfer to paper towels using slotted spoon and let drain.

Serve, passing sauce separately.

Brennan's Restaurant, Houston

Source:
Brennan's

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