Malpeques with Two Salsas
Delicious when served with an assortment of salsas. Buy your favourite or make ours.
24 fresh Malpeque oysters, shucked and drained
175 ml (3/4 cup) all purpose flour
125 ml (1/2 cup) yellow cornmeal
10 ml (2 tsp) salt
3 ml (3/4 tsp) white pepper
1 ml (1/4 tsp) onion powder
1 ml (1/4 tsp) garlic powder
Pinch cayenne pepper
15 ml (1 tbsp) milk
vegetable oil for frying
salsa or seafood sauce of your choice
Combine dry ingredients; mix well. Lightly beat together eggs and milk. Dip oysters first in flour mixture, next in egg mixture, then into flour mixture again. Shake off excess flour. In a deep fryer or a deep heavy-bottomed skillet, heat oil to 190 degrees C (375 degrees F). Fry oysters in 3 batches until golden brown, about 2 minutes. Remove, drain on paper towels and keep warm in a low oven until all oysters are fried.
2 firm avocados, diced to 6 mm (1/4 inch)
1 red tomato, diced to 6 mm (1/4 inch)
1 yellow tomato, diced to 6 mm (1/4 inch, optional
3 serrano chilies, diced to 6 mm (1/4 inch)
juice of 2 limes
125 ml (1/2 cup) extra virgin olive oil
25 ml (2 tbsp) fresh cilantro, chopped
salt to taste
Combine and refrigerate for a least two hours.
4 fresh mangos, peeled, seeded and diced
2 jalapeno peppers, seeded and chopped (vary quantity according to desired "hotness")
1/2 small red pepper, diced
1 shallot, finely diced
50 ml (1/4 cup) olive oil
50 ml (1/4 cup) garlic, minced
25 ml (2 tbsp) lime juice
salt and freshly ground pepper to taste
Combine and refrigerate overnight to marry flavours.