6 Reviews of Cornmeal-Fried Oysters With Chipotle Mayonnaise

From: Pot Scrubber

On Dec 5, 2006

I live for Oct, Nov, and Dec when I can get fresh oysters. I eat them like a bear getting ready to hibernate. They mayo was a very new way to enjoy oysters for me and I thought they were very amazing and very delicious. Thanks, friend.

From: ChefDebs

On Dec 3, 2006

Fabulous, delicious, I had to share them with my DH...But i really didnt want to!! I am going back to Sams today to get some more oysters because now i have a new addiction. The Chipotle mayo was perfect with the oysters. Thanks for such a great recipe

From: Elly in Canada

On Sep 23, 2006

An excellent recipe Leslie! I made fried oysters to serve at a Christmas brunch last year and with the Chipotle Mayonnaise they were DELICIOUS!! I sometimes serve this mayo with tiny crab cakes as an appetizer,always enjoyed by everyone.

From: Caroline Cooks

On Oct 13, 2007

Leslie, this recipe is O for Outstanding! Love the mayo--used adobo seasoning and no chilies. Made for O is for October event in Cooking Photos.

From: cuppycakes

On Dec 30, 2008

Pan Fried Oysters is better.

From: IngridH

On Jun 11, 2009

I need to start by saying that I'm just rating the oysters, I didn't make the mayo. These were really good. The breading was thin, but had great texture, from the combination of the flour and the cornmeal, which really let the natural flavor of the oysters shine through. There was just enough breading that the edges of the oysters were crispy and crunchy, which is the way I like them. I didn't want to hassle with a pan and oil, so I threw them into my mini deep fryer for 3 minutes at 400F, and they cam out perfectly. I used "medium" oysters in a refrigerated jar, as I really didn't want to spend the time to shuck fresh ones. Next time I'll use "small" oysters, as the medium were really huge. If you prefer your oysters to be really done through, use the smallest ones you can get. I might add a touch of cayenne next time, just to see what a little spice adds, but these are really good just as they are. I served with the sauce from Brennan's Classic Shrimp Remoulade, as chipotle and adobo was just not something I wanted today. Made for ZWT5 by one of the Cooks with Dirty Faces.