Deep Fried Oyster Tacos

A wonderful spin on your classic fish taco! Crispy, crunchy and oh so good!

Prep: 20 minutes - Cook: 30 minutes - Serves: 4 - Difficulty: Capable Cooks - Recipe: Hayden Quinn

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Ingredients

Burnt Tomato Salsa 

2 under-ripe tomato (if you can find green tomatoes you can used these)
3 jalapeno
1 bunch coriander, stems only, finely sliced
1/2 white onion, finely diced 
3 fresh limes, squeezed
2 tsp sea salt

Oysters

12 Oysters, fresh out of shell (or in brine)
1 cup plain flour
1/2 cup corn flour, plus extra for dusting
1 tsp baking powder 
1 egg, whisked
2 cup cold water

Cobram Light Extra Virgin Olive Oil for frying 

Serve

8 Corn tortilla, charred 
Sour cream, to serve
4 lime, wedges

Coriander leaves, to garnish

NOTES

* If oysters are not your thing (not sure why they wouldn't be!!!) you could also use some nice firm-fleshed white fish with the same batter and cooking technique.

Method

Step 1. Place whole tomatoes and jalapenos onto Weber with super hot coals. Turn frequently to ensure the vegetables are charred evenly all over. While tomatoes and jalapeno are charring add onion, lime juice, coriander stems and salt to a bowl and mix to combine. 

Once veggies are charred remove from heat and allow to cool slightly before finely dicing. Add to bowl with onion and mix well. Set aside until ready to serve.

Step 2. Preheat oil to 180C in a large heavy based pot.  To make the batter combine the dry ingredients, mixing well and then add egg and water to the mix, stirring well to combine, you want a loose pancake batter, if needed you can add a little more water to the mix. To batter the oysters, dust oysters in corn flour and then dredge through the batter mix. Gently drop oysters into hot oil and cook until puffed and golden, repeat the process with all oysters.

Step 3. Serve the oysters while still hot onto a charred tortilla with sour cream, charred tomato salsa, extra coriander for garnish and a wedge of lime.