Restaurant Recipes

Brennan's of Houston Chili Fried Gulf Oysters

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Ingredients

Fried Oysters

  • Vegetable oil
  • 3 cups Chili Corn Sauce
  • 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

Instructions

  1. Prepare Chili Corn Sauce; reserve and keep warm.

Fried Oysters

  1. 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.
  2. 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.
  3. 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.

Chili Corn Sauce

  1. Heat oil in a medium-size skillet over medium-high heat. Add onion, poblano and red peppers, and corn; sauté until vegetables are tender. Deglaze pan with tequila and cook until liquid is reduced by half. Add cream, cumin, chili powder; cook until reduced enough to coat the back of a spoon. Season with salt and pepper. Reserve and keep warm until ready to use.

Notes

A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.

Attribution

Chef Carl Walker, Brennan's of Houston - Texas Department of Agriculture



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