Ingredients
Lime and Cilantro Avocado Sauce:
8 sprigs cilantro
1 clove garlic
1 avocado, halved, pitted and peeled
1/4 cup mayonnaise
2 Tablespoons lime juice
1/2 teaspoon dried red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
8 sprigs cilantro
1 clove garlic
1 avocado, halved, pitted and peeled
1/4 cup mayonnaise
2 Tablespoons lime juice
1/2 teaspoon dried red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Fried Oysters:
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 pints raw oysters, drained
Vegetable oil for frying
French baguette, sliced into 1/4-inch thick pieces
Diced tomatoes, if desired
- Chopped Cilantro, if desired
- Creamy Coleslaw
Directions
- For Lime and Cilantro Avocado Sauce - Using S-blade, add cilantro and garlic clove food chopper bowl. Cover and pulse until finely minced.
- Add avocado, mayonnaise, lime juice, dried red pepper, salt and pepper. Pulse until mixture is well blended.
Refrigerate until ready to serve. - For Fried Oysters - Heat oil in deep fryer to 350°F.
- In large resealable plastic bag, add flour, cornmeal, salt, garlic powder and pepper. Seal bag and shake.
- Add half of the oysters to bag. Seal and shake until oysters are coated.
- Place a single layer of oysters in deep fryer basket. Carefully lower basket into hot oil and cook until golden brown, about 2 to 3 minutes. Drain on paper towels. Repeat with remaining oysters.
- Top a bread slice with Lime and Cilantro Avocado Sauce, Creamy Coleslaw, two oysters and drizzle with sauce. Sprinkle with tomato and cilantro before serving.
Serves: 6-8
