Fried Oyster Tacos
Subscribe to our blog here!
One of my favorite things about tacos is their versatility. Just about anything can be turned into a taco if you have the imagination. This recipe is a prime example. I like oysters, I like tortillas, I like goat cheese…what the hell?
Oysters to me are best flash fried, just a quick drop in hot oil should be all you need. Overcooked fried oysters are no one’s friend.
Nothing will change the way you view tacos quicker than homemade tortillas. It’s just a must. The difference between store bought and freshly made tortillas are night and day. There is just no way to fully describe it. The trick to tortillas is getting the consistency right. This does take a bit of practice. But once you perfect it, it’s super easy.
Ingredients and Instructions
(Makes about 6 tacos)
Goat Cheese Slaw
Slaw
- 1 head of purple cabbage shredded
- 1 small onion thinly sliced
Dressing
- 8 ounces goat cheese
- 1 tablespoon Greek yogurt plain
- 1 tablespoon honey
- 1/4 cup apple cider vinegar
Combine all dressing ingredients and mix well. In a large bowl add cabbage and onions. Add dressing and combine well. Refrigerate until ready to eat.
Horseradish Remoulade
- 1 cup mayo
- 1 tablespoon horseradish
- 1 tablespoon brown mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice
- 1 tablespoon pickle relish
- 1 teaspoon parsley chopped
- 3 cloves garlic grated
- Salt
- Black pepper
- Cayenne pepper
Add all ingredients except salt and peppers to a bowl and mix well. Taste and add salt and peppers if needed. Put in the refrigerator and allow flavors to meld while you prepare oysters.
Fried Oysters
- 1 pint raw oysters
- Vegetable oil
Egg Wash
- 1 large egg
- 1/2 cup milk
- 1 teaspoon hot sauce
Batter
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
Fill a large pot with enough oil for deep frying and preheat to 375 degrees Fahrenheit.
Mix egg wash ingredients together in a large bowl. Drain oysters and add to egg wash.
Combine all batter ingredients in a large bowl and mix well. Take oysters from egg wash and put in batter. Toss in batter and make sure each oyster is coated well.
When oil is heated, fry oysters a few at a time. Be careful not to overcrowd the pot. When oysters are a light golden brown (2-3 minutes) remove with a slotted spoon and let drain on paper towels. Repeat until all oysters are fried.
Homemade Tortillas
(If you would rather use store-bought tortillas, I recommend the 8 inch corn tortillas.)
- 2 cups Masa Harina
- 1 to 2 cups of warm water
- 1 teaspoon of kosher salt
Mix Masa and salt in a large bowl. Mix in warm water until desired consistency is reached. (The only real way to learn this is practice. It shouldn’t be too wet or too dry. It takes a little time but you will get it, I promise.)
Roll tortilla dough into individual balls about the size of golf balls. Using a piece of plastic wrap and a tortilla press (or rolling pin) flatten dough ball into little discs (about 5 inches). (The plastic wrap is used to cover the inside of the press to keep tortilla from sticking.)
Cook tortillas until lightly browned in a nonstick skillet. Wrap in a clean dish towel until all the tortillas are cooked.
Tacos
- Tortillas
- Oysters
- Slaw
- Remoulade
- Cilantro for garnish
Take tortilla and top with fried oysters, slaw, remoulade, and cilantro. Serve warm.
