Nutritional Info

Nutrition Facts

Serving Size 1 (2g)

Calories 8
Calories from Fat 7 (93%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 4.7mg 0%
Potassium 0mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 0g 0%

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Recipe Description
JEFFREY'S RESTAURANT IN AUSTIN SELLS FORTY ORDERS OF THESE A DAY. EVEN PEOPLE WHO HAVE NEVER LIKED OYSTERS GO WILD FOR THIS CRISPY FRIED OYSTER ON A CRUNCHY CHIP.
Prep time
10 min
Cook time
5 min
Ready In
15 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  habanero mayo
1/2 Cup(c)  pico de gallo
16   nacho cihps
1 Dash(ds)  all-plirpose flour
1 Teaspoon(t)  buttermilk for dredging
1 Tablespoon(T)  canola oil for frying
16   oysters shucked

Preparation

IN A SMALL SKILLET, pour in canola oil to a depth of 1 inch and heat to 375 degrees F.

Put the buttermilk and flour into 2 shallow bowls.

Coat the oysters with the buttermilk, then dip them in the flour.

When the oil is hot, slip in the oysters, a few at a time, and fry for 45 seconds to 1 minute, or until lightly browned. T

ransfer the oysters to paper towels to drain. Keep warm until all are cooked.

To serve, put a heaping teaspoonful of Pico de Gallo on each chip, and then a fried oyster.

Top each with a heaping teaspoonful of Habanero Mayo.

Serve immediately.

Additional notes

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