Crispy Oysters with Habanero Honey Aioli

Emmie Cook

ingredients

Habanero Honey Aioli:

2 tablespoons Dijon Mustard
2 tablespoons honey
1/2 cup washed and chopped cilantro leaves
1 habanero chile, seeded and chopped
1 tablespoon lemon juice
4 egg yolks
1 cup salad oil
1/2 teaspoon salt

Crispy Oysters:

soybean oil for frying
1 cup buttermilk
1 cup all-purpose flour, for dredging
20 fresh plump oysters
1/2 cup pico de gallo
yucca chips or other root vegetable chip

directions

Prepare aioli:

In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.

Prepare oysters:

1
Maintain 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
2
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 (optional).

Source: Emmie