Fried Chipotle Oyster Recipe

Make the aioli

In a small bowl or blender, combine 1/2 cup mayonnaise, 1 whole chipotle pepper (seeded or to taste), 1 tsp adobo sauce, 1 tbsp fresh lime juice and 1 tsp honey. Blend or whisk until smooth. Season with 1/4 tsp fine salt and adjust to taste (add more adobo for heat or more honey for sweetness). Refrigerate until ready to use.

Prepare garnishes: thinly slice 2 green onions and chop 2 tbsp fresh cilantro. Cut limes into 4 wedges for serving.

Prepare oysters

Pat the 12 shucked oysters dry with paper towels to remove excess liquid. Keep them chilled until ready to bread.

Set up breading stations

In one shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. In a second bowl, whisk 2 large eggs with 1/2 cup milk until smooth. In a third bowl, place 1.5 cups panko breadcrumbs.

Bread the oysters

Working one at a time, dredge each oyster in the flour mixture, shaking off excess. Dip it into the egg-milk mixture, then press into the panko until well coated. Transfer the breaded oysters to a tray and rest for 5–10 minutes to help coating adhere.

Heat oil

In a heavy 10–12 inch skillet or a deep pot, pour about 1 cup vegetable oil (enough for a 1/2–1 inch shallow fry) and heat over medium-high until oil reaches 350°F (175°C) or a pinch of breadcrumb sizzles and browns within 5–7 seconds.

Fry the oysters

Fry the breaded oysters in small batches (do not crowd) for 1.5–2.5 minutes per side, turning as needed, until golden brown and crispy. Use a slotted spoon or tongs to transfer oysters to a wire rack set over a sheet pan or to paper towels to drain. Keep cooked oysters warm in a 200°F (95°C) oven on the wire rack while frying remaining batches.

Finish and serve

Arrange fried chipotle oysters on a platter or individual plates. Spoon or pipe the chipotle aioli alongside or lightly drizzle over the oysters. Sprinkle sliced green onions and chopped cilantro over the oysters. Serve immediately with lime wedges for squeezing.