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Ingredients Jump to Instructions ↓

  1. 1 yucca root, peeled and sliced thin to make chips

  2. Canola oil, for frying

  3. Sea salt

  4. 2 tablespoons mustard

  5. 3 tablespoons honey

  6. 1 tablespoon chopped habanero pepper

  7. 2 egg yolks

  8. 1/2 cup chopped cilantro

  9. 1/2 cup olive oil

  10. 16 oysters, shucked

  11. Buttermilk , for dredging

  12. Flour, for dredging

  13. 1 1/2 cups Mango Pico, recipe follows

  14. 1/2 cup diced mango

  15. 1/2 cup diced tomatoes

  16. 1 tablespoon lemon juice

  17. 1/4 cup diced onion

  18. 1/4 cup chopped cilantro

  19. 1/4 teaspoon sea salt

Instructions Jump to Ingredients ↑

  1. Preheat a fryer with canola oil to 375 degrees F. Soak yucca root chips in hot water for 15 minutes. Remove from the water and pat dry with paper towels. Fry until light brown, about 1 to 1 1/2 minutes. Season with sea salt . Set aside.

  2. In a blender , combine mustard , honey, lemon, habanero, egg yolks, and cilantro and puree. With the machine running, add the olive oil slowly. Season with salt. Refrigerate until ready to use.

  3. In a saucepan heat canola oil to 375 degrees F. Soak the oysters in buttermilk and transfer to the flour to get a light coating and fry for 45 seconds to 1 minute until lightly brown. Transfer oysters to a paper towel to drain. Place oysters on top of yucca root chips, spoon a little habanero sauce on each oyster and sprinkle with mango pico.

  4. Mix all ingredients in a bowl and let sit for 20 minutes.

  5. Yield: 1 1/2 cups

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