We’re pairing two foods in the DelmarvaLife kitchen today that you might not normally pair together.
Owner of The Salty Wave, Joe White, is here to mesh oysters and tacos together to make a yummy dish – fried oyster tacos.
Fried Oyster Tacos
- Pint of fresh shucked, local oysters
- 1/2 pound of shredded cabbage
- 8 oz of shredded Monterrey Jack cheese
- 12-9″ soft flour tortilla shells
- 8 oz of cream or buttermilk
- 12 oz of plain bread crumbs seasoned with salt, pepper, and Shrimp Boat Spice
- Pico to taste
- Mild seafood aioli to taste-see recipe
- Medium sauce pans with 1″ of vegetable oil at 350 degrees
- Tongs
- Bake tortilla shells in 350 degree oven for 1-2 min, remove before they are crisp
- Heat 1″ of vegetable oil to 350 degrees in medium sauce pans
- Dip 6 fresh oysters in cream then dredge in bread crumbs at a time (makes 3 tacos each time)
- Place directly into hot oil in sauce pan
- Brown for 1.5-2 min /side
- Remove and place on paper towel to drain for 1 min
- While oysters drain, place shredded cabbage, Monterrey jack cheese, and pico (if you like) on lightly toasted tortilla shell
- Place 2 fried oysters on each taco shell and drizzle mild seafood aioli on oysters
- Fold taco shell and enjoy
