- peanut oil, for frying
- buttermilk, for dredging
- flour, for dredging
- salt and pepper, to taste
- 12 fresh raw oysters
- 12 large tortilla chips, preferably round
- ½ cup Mango Salsa
ingredients
directions
Fill a small skillet to a depth of 1 inch with oil and heat to 375 F. Put the buttermilk and flour into two shallow bowls. Season the flour with salt and pepper.
Soak the oysters in buttermilk, then dip them in flour. Fry each oyster for 45 seconds to 1 minute or until lightly browned. Transfer the oysters to absorbent paper to drain.
To serve, put a teaspoonful of mango salsa on each chip, then a fried oyster. Makes 12 nachos.
Mango Salsa: Combine 1 cup skinned and diced mango; 1 poblano chile, rinsed, skinned and seeded; 1 red bell pepper, stemmed, seeded and diced; 1/4 cup diced red onion; 1 cup diced pineapple; 1 jalapeno chile, minced; 2 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro and salt to taste. Refrigerate for 15 minutes and allow the flavors to blend. Makes about 3 cups.