Vibrio vulnificus Health Education Kit

Spanish (Español)

Ingredients

Serves 4

16 each - oysters, shucked
2 cups - vegetables
Salt and pepper to taste

For the batter:
½ cup - flour plus ¼ cup for dusting
½ teaspoon - baking powder
¼ teaspoon - cayenne pepper
¼ teaspoon - black pepper
¼ teaspoon - salt

For the dipping sauce:
½ cup - mayonnaise
2 tablespoons - lemon juice
1 tablespoon - tapatio sauce

Preparation

1. Purchase oysters from a reputable vendor. Make sure they are completely closed shut. If an oyster shell is open discard.
2. Clean oysters thoroughly with water and scrub them with a brush so they are free of sand or dirt.
3. Shuck the oysters with a knife and rinse oyster thoroughly with water to clean any sand or dirt.
4. Season oysters with ¼ cup of flour seasoned with salt and pepper. Dust the oysters in the flour mixture and refrigerate until ready to use.
5. For the batter mix ½ cup of flour, the baking powder, cayenne pepper, black pepper and salt in a medium bowl. Gradually add the water to the dry mixture to form the batter.
6. In a two-quart saucepan add the oil and bring to a medium heat.
7. Dip the dusted oysters into the batter and slowly fry them in the hot oil for 3 minutes or until golden brown and the internal temperature reaches 180 degrees.
8. Place the fried oysters on a plate lined with paper towels so it absorbs the excess oil. Keep the oysters hot.
9. For the dipping sauce, add all ingredients in a small bowl and whisk until well combined.
10. Arrange 4 fried oysters per plate with some of the dipping sauce. Serve hot.