Chicken fried oyster taco
Yield: 4 tacos
- 1/2 cup rice flour
- 1 cup all-purpose flour
- 12 fresh gulf oysters, shucked
- Canola oil for frying
- 4 corn or flour tortillas
- Cilantro or chopped scallion for garnish
Heat canola oil to 350 degrees. Combine flours in a small bowl. Dredge oysters in flour mixture. Carefully drop oysters in hot oil and fry until golden. Drain on paper towels and serve immediately in tacos.
To assemble tacos: Warm tortillas on grill. Place a generous amount of celery root slaw (recipe below) on each tortilla. Add three fried oysters to each tortilla. Drizzle Frank's RedHot sauce over oysters. Garnish with cilantro or chopped scallions.
Celery root slaw
- 1 small celery root bulb
- About 1/2 cup homemade ranch dressing or Hidden Valley Ranch
Trim ends of celery root and then peel it. Grate on medium grater. Add ranch dressing and toss to coat celery root, adding more dressing if necessary.
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