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| RECIPE FOR BRENNAN'S OF HOUSTON CHILI FRIED GULF OYSTERS |
Title: Brennan's Of Houston Chili Fried Gulf Oysters
Category: Restaurant
Instructions:
Brennan's of Houston Chili Fried Gulf Oysters
Source: Chef Carl Walker, Brennan's of Houston - Texas Department of Agriculture
Fried Oysters
3 cups Chili Corn Sauce
Vegetable oil
3 cups Texas sweet potatoes, julienned
3/4 cup cornmeal or Masa Harina
3/4 cup all-purpose flour
2 tablespoons Creole seafood seasoning, divided evenly
36 Texas oysters
Chili Corn Sauce
2 tablespoons vegetable oil
3/4 cup Texas onion, julienned
3/4 cup Texas poblano pepper, julienned
3/4 cup Texas red pepper, julienned
1 1/2 cups fresh Texas corn kernels
1/2 cup tequila
1 1/2 cups whipping cream
1 teaspoon ground cumin
1 tablespoon chili powder
Salt and black pepper
Prepare Chili Corn Sauce; reserve and keep warm.
Heat about 2 inches of oil to 325 degrees F in a deep fat fryer. Fry sweet potatoes until crisp, drain on paper towels and reserve.
Combine cornmeal, flour and 1 tablespoon seafood seasoning in a medium bowl. Season oysters with remaining tablespoon of seafood seasoning, dredge in flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove oysters and sprinkle with a little extra seafood seasoning; drain on paper towels on a rack. Keep warm.
Ladle 1/2 cup Chili Corn Sauce in center of each plate. Edge sauce with 6 oysters. Top the sauce with a mound of fried sweet potatoes.
Heat oil in a medium-size skillet over medium-high heat. Add onion, poblano and red peppers, and corn; saut
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