Fried Oysters with Chipotle-Lime dipping sauce

Ingredients for the fried oysters:

1 pint shucked oysters
1 egg, beaten
1/4 cup buttermilk
1 cup finely crushed saltines
1/2 cup cornmeal
Salt, black pepper and cayenne to taste
Oil for frying
Sliced limes for serving


Drain the oysters, reserving 1/4 cup of the liquid. Pat the oysters dry.

In a bowl, mix together the egg, buttermilk and reserved oyster liquid. In another bowl or a plate, stir together the crushed saltines and the cornmeal. Add to both the egg mixture and the breading mixture a sprinkle of salt, black pepper and cayenne, to taste.

In batches, dip the oysters into the breading, then into the eggs and then back into the breading again. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.

In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light brown. Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels. Serve with chipotle-lime dipping sauce and sliced limes (recipe follows).

Yield: 4 servings


Ingredients for the Chipotle-Lime dipping sauce:

1/2 or 1 (depending on how hot you like it) canned chipotle in adobo, finely chopped
1/2 teaspoon adobo sauce from the chipotle can
1/2 cup mayonnaise
1 teaspoon chopped cilantro
1 teaspoon lime juice
1/4 teaspoon ground cumin
1 teaspoon lime juice
Salt to taste


Mix together the finely chopped chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings.