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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Buy shucked oysters in jars or use about 30 freshly shucked oysters. As a substitute for hot smoked Spanish paprika, mix 1 1/2 teaspoons regular paprika with 1 1/2 teaspoons ground dried chipotle chili (whirl to a powder in a blender). Ingredients:
1 1/2 tablespoons sliced almonds |
2 teaspoons minced garlic |
1/3 cup mayonnaise |
2 teaspoons lemon juice |
4 tablespoons extra-virgin olive oil |
1/3 cup all-purpose flour |
1 1/2 teaspoons hot smoked spanish paprika |
1/2 teaspoon salt |
2 jars (each 10 oz., or 30 total) shucked oysters, kumamotos or small pacifics, drained and patted dry |
Directions:
1. Stir almonds in a 6- to 8-inch frying pan over medium heat until golden, 5 to 6 minutes.
2. Pour nuts into a food processor or blender. When slightly cooled, whirl to a fine powder.
3. In a bowl, combine nuts, garlic, mayonnaise, lemon juice, and 1 tablespoon olive oil; mix well.
4. In a plastic food bag, combine flour, paprika, and salt. Drop in oysters, a few at a time, and shake to coat. Lift from bag, shaking off excess flour mixture. Lay oysters slightly apart on a sheet of waxed paper. Discard extra flour.
5. Place a nonstick 10- to 12-inch frying pan over high heat. When hot, add 1 1/2 tablespoons oil and swirl to coat pan. Add half of the coated oysters and brown well on each side, turning once, about 2 minutes total. Drain on towels and keep warm.
6. Add remaining oil to pan and brown remaining oysters.
7. Serve the oysters with the almond aioli sauce.
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