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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 2 eggs 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. Serves 4.

Avocado Salsa
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.

Mango Salsa
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.