Photo by Rick Cortez

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Serves 6

    For the dressing:
  • ½ cup mayonnaise
  • ½ cup avocado
  • ⅓ cup sour cream
  • 2 tablespoons lime juice
  • 2 teaspoons Maggi seasoning
  • 1 teaspoon dijon mustard
  • 1 cup sliced spring onions
  • ¼ cup parsley leaves
  • Salt and ground black pepper to taste|
  • For the oysters:
  • 3 dozen Gulf oysters shucked
  • 2 cups egg whites lightly beaten
  • 2 pounds masa flour (we prefer Maseca brand)
  • 1 tablespoon cayenne pepper
  • 2 tablespoons kosher salt divided
  • 1 cup sliced spring onions
  • Peanut oil for frying

1. Make the dressing: Place all ingredients in a blender and process until smooth. Transfer to a bowl and reserve.

2. Make the oysters: In a bowl, mix oysters and egg whites together. In a separate bowl, whisk together the masa, cayenne, and 1 tablespoon of the salt. In a large cast-iron skillet fitted with a deep-fry thermometer, bring TK inches of oil to 300-325 degrees over medium-high heat. Dredge a few oysters in the masa and fry until golden brown, about 1 minute. Drain on paper towel-lined sheet tray. Repeat with remaining oysters. Sprinkle oysters with spring onions and remaining salt and serve with the dressing on the side.

  • Recipe by Steve McHugh of Cured at Pearl in San Antonio, Texas

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