Crispy Cornmeal-Fried Oysters with Smoky Chipotle Aioli
Crispy Cornmeal-Fried Oysters with Smoky Chipotle Aioli is a delightful twist on a classic Cajun dish. Perfectly seasoned and lightly battered, these golden-fried oysters provide a wonderful crunch paired with rich, succulent flavors. The smoky chipotle aioli adds a spicy kick, elevating your appetizer game for parties, gatherings, or simply indulging your craving any time of the year. Opting for pre-shucked oysters streamlines the cooking process, making this dish accessible and easy to prepare, while larger B.C. oysters can be sliced for increased bite-sized enjoyment.
N/A
Servings
73
Calories
13
Ingredients
Ingredients
cornmeal
1/2 cup (fine grind)
all-purpose flour
1/2 cup (sifted)
paprika
1 teaspoon (smoked or sweet)
dried thyme
1 teaspoon (crushed)
salt
to taste
black pepper
to taste (freshly ground)
shucked oysters
12 (cleaned and drained)
vegetable oil
for frying
mayonnaise
1/2 cup
chopped chipotle chile
1 teaspoon
adobo sauce
1 teaspoon
salt
to taste
chopped coriander
2 tablespoons (fresh)
Instructions
1
1. Prepare the fried oysters by combining the cornmeal, all-purpose flour, paprika, dried thyme, salt, and freshly ground black pepper in a shallow dish, mixing well.
2
2. Take each shucked oyster and gently toss them in the cornmeal mixture until evenly coated.
3
3. In a large skillet, heat enough vegetable oil over high heat to create a film on the bottom of the pan. Allow the oil to heat until shimmering but not smoking.
4
4. Carefully add the coated oysters to the hot oil, making sure not to overcrowd the pan. Fry for 1 to 2 minutes, or until the coating is golden brown and crispy.
5
5. Once cooked, use a slotted spoon to remove the oysters from the oil and place them on a plate lined with paper towels to drain excess oil.
6
6. Repeat the frying process with the remaining oysters, adding more oil as needed to maintain the proper frying temperature.
7
7. While the oysters are frying, prepare the chipotle aioli by combining mayonnaise, chopped chipotle chile, adobo sauce, and a pinch of salt in a small bowl. Stir until smooth, and then fold in the chopped coriander.
8
8. Serve the crispy cornmeal-fried oysters hot with a generous side of smoky chipotle aioli for dipping.
Nutrition Information
5g
Fat
5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Cornmeal-Fried Oysters with Smoky Chipotle Aioli?
It is a Cajun-inspired seafood appetizer featuring shucked oysters coated in a seasoned cornmeal and flour mixture, fried until golden, and served with a spicy, smoky dipping sauce.
How many oysters are required for this recipe?
The recipe requires 12 shucked oysters, which should be cleaned and drained.
What is the calorie count for this oyster dish?
Each serving contains approximately 73 calories.
How long should the oysters be fried?
The oysters should be fried for 1 to 2 minutes, or until the coating is golden brown and crispy.
What ingredients are used for the oyster coating?
The coating consists of 1/2 cup cornmeal, 1/2 cup sifted all-purpose flour, paprika, dried thyme, salt, and freshly ground black pepper.
How do I make the smoky chipotle aioli?
Combine 1/2 cup mayonnaise, 1 teaspoon chopped chipotle chile, 1 teaspoon adobo sauce, a pinch of salt, and 2 tablespoons of fresh chopped coriander.
What type of oil is recommended for frying?
Vegetable oil is recommended for frying the oysters.
How much fat is in this dish?
There are 5 grams of fat per serving.
What should the temperature of the oil be before frying?
The oil should be heated over high heat until it is shimmering but not smoking.
Can I use larger oysters like B.C. oysters?
Yes, larger B.C. oysters can be used and sliced into smaller pieces for bite-sized enjoyment.
How much protein does this recipe provide?
This recipe contains 3 grams of protein per serving.
What type of paprika is best for the breading?
You can use either smoked or sweet paprika depending on your preference.
What is the carbohydrate content of this dish?
There are 5 grams of carbohydrates per serving.
How should the thyme be prepared?
The dried thyme should be crushed before being added to the cornmeal mixture.
What is the first step in the instructions?
The first step is to combine the cornmeal, flour, paprika, thyme, salt, and pepper in a shallow dish.
How do I ensure the oysters are evenly coated?
Gently toss each shucked oyster in the cornmeal and flour mixture until the coating is even.
What is the purpose of the paper towels in the instructions?
Paper towels are used to line a plate for draining excess oil from the oysters after they are fried.
What tags are associated with this recipe?
Tags include Cajun, fried oysters, appetizers, seafood, chipotle aioli, party food, snack, crispy, and southern cuisine.
Is there any sugar in this recipe?
The nutritional data indicates that there is no sugar in this recipe.
What is the preparation for the flour?
The all-purpose flour should be sifted before use.
How many ingredients are needed in total?
There are 13 ingredients required for the full recipe, including the aioli.
What happens if I overcrowd the pan while frying?
Overcrowding the pan can lower the oil temperature, leading to less crispy oysters; the instructions recommend not to overcrowd.
What herbs are in the aioli?
The aioli contains 2 tablespoons of fresh chopped coriander.
How much chipotle chile is used?
The recipe calls for 1 teaspoon of chopped chipotle chile.
What is the consistency of the cornmeal?
The recipe specifies using a fine grind of cornmeal.
Should the oysters be served hot or cold?
The oysters should be served hot immediately after frying.
What tool should be used to remove oysters from the oil?
A slotted spoon should be used to remove the oysters while leaving the oil behind.
Does the recipe contain fiber or cholesterol?
The nutritional information for fiber and cholesterol is not provided (listed as null).
What kind of pepper should be used?
Freshly ground black pepper is recommended for the seasoning.
What is the serving size for this recipe?
The specific serving size and number of servings are not provided in the data, though the recipe uses 12 oysters.