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Fried Oyster Taco with Fennel Slaw, Chipotle Crema, and Radish

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Ingredients

For Fennel Slaw

2 heads fennel

1 small head red onion

Juice of 1 lime

1 tablespoon minced cilantro

Pinch of salt

For Chipotle Crema

½ cup house-made crema or store-bought sour cream

½ cup mayonnaise

Pinch of salt

Juice of half a lime

3−5 canned chipotle peppers

For Oyster Dredge

1 cup all-purpose flour

1 cup masa harina (we use MASECA)

1½ teaspoon kosher salt

1 teaspoon ground chipotle morita powder

Assembly

24 shucked Apalachicola oysters

1 cup buttermilk

1½ cups canola oil

8 house-made corn tortillas or store-bought corn tortillas

16 thinly sliced pieces of radish

Directions

Fennel Slaw

  1. Cut the fennel heads in half length-wise. We use a mandolin slicer, but a sharp knife works as well. Slice into very thin strips and place in a mixing bowl.
  2. Cut and peel the onion and slice the same way as the fennel.
  3. 3.Take the fennel and onion mixture and combine with the juice of one lime, minced cilantro, and a pinch of salt and toss to combine. Set aside until the assembly of the tacos.

Chipotle Crema

  1. Puree the crema or sour cream, mayonnaise, salt, lime juice, and 3−5 chipotle peppers (depending on how spicy you like it) in a blender until smooth. Check for spice level and adjust with peppers if you like. Set aside until time to assemble the tacos.

Oyster Dredge

  1. Combine ingredients.

Assembly

  1. Dip oysters in the buttermilk and let excess drip off as you transfer them to a bowl with the flour mixture. Dredge the oysters, thoroughly coating them with the flour mixture, and transfer to a plate until ready to fry them.
  2. In a cast iron skillet heat the oil to 350 degrees and add 8 oysters at a time. Fry until golden brown and transfer to a paper-lined plate while you fry the rest of the oysters.
  3. While the oysters are frying, heat the tortillas in an ungreased pan until hot and wrap in a dishtowel to keep warm and steam.
  4. When all the oysters are ready you can begin making the tacos. Start with a warm tortilla. Spread about 1 tablespoon of the chipotle crema over it and place 3 fried oysters on the tortilla. Top the oysters with about 2 tablespoons of the fennel slaw and 2 slices of the radish. Repeat until all the oysters are gone.
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