Salt and vinegar chips meet oysters, resulting in a super-crunchy crust and briny goodness inside. Served with a creamy Sriracha sauce, you’ll get everything from salty and tangy to slightly sweet and spicy in one memorable bite. You’ll be hooked!
Ingredients:
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) crème fraiche
- 2 tablespoons (30 ml) chopped dill
- 2 teaspoons (10 ml) Sriracha
- Salt and pepper
- 24 oysters, shucked
- ⅓ cup (80 ml) flour
- ⅓ cup (80 ml) cornmeal
- ⅓ cup (80 ml) crushed salt and vinegar potato chips
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) cayenne
- 2 cups (470 ml) canola oil
Method:
- In a bowl, combine the mayonnaise, crème fraiche, dill, and Sriracha. Season with salt and pepper and refrigerate until ready to use.
- Separate the oysters from the shells. Rinse the shells, dry, and set aside.
- In a large bowl, combine the flour, cornmeal, potato chips, cumin, and cayenne. Season with salt and pepper and set aside.
- Heat the oil to 350 F (175 C) in a wok or deep saucepan over medium-high heat. Dredge the oysters in the dry mixture, gently lower into the oil, and fry until golden brown and crispy, roughly 2 minutes.
- Drain the oysters briefly on a paper towel-lined tray.
- Arrange the shells on a serving platter. Place a dollop of sauce on each shell and top with a fried oyster. Serve immediately.