Oyster Nachos | Hilah’s Texas Kitchen

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In the episode, Hilah digs into Texas’s cajun roots at Austin’s Evangaline cafe, and show you how to make some amazing fried oyster nachos. FULL RECIPE BELOW

Check out more from Hilah at http://www.youtube.com/hilahcooking

Remoulade Sauce:
– 1/3 cup spicy mustard
– 2 tablespoons ketchup
– 1 tablespoon Worcestershire sauce
– 2 teaspoons grated horseradish
– 1 teaspoon minced garlic
– 2 teaspoons lemon juice
– 2 teaspoons sweet paprika
– Cayenne pepper and black pepper to taste
– 1/3 cup light-flavored oil (canola, light olive, safflower, sunflower, etc)
– 1/4 cup minced celery hearts and leaves
– 2 tablespoons minced green onion
– 1 tablespoon minced parsley
– Dash hot pepper sauce
– up to 1/4 teaspoon salt, to taste

Combine all ingredients through black pepper.

Stream in oil slowly, whisking, to form an emulsion.

Add all other ingredients, adjusting for salt and heat. Refrigerate until ready to use.

Makes about 1 1/4 cups sauce and leftover sauce will keep in refrigerator a week. This sauce also goes well with fried fish and french fries.

Oyster Nachos:

– 1 pint shucked oysters (about 8 large oysters)
– 1/2 cup corn meal (aka “fine polenta” in Europe)
– 1/2 cup oil for frying
– Salt
– Thick tortilla chips or potato chips

Drain oysters and roll lightly in cornmeal. Set aside while you heat the oil.

Heat oil in a heavy skillet over medium-high.

Fry oysters for about 1 minute on each side until crisp and golden brown.

Drain on paper and sprinkle with salt.

Assemble “nachos” with chips, remoulade sauce, fried oysters.

Garnish with pickled jalapeños and/or sliced green onion.

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40 comments

  1. I grew up in East Texas and lived for years in Austin. I've had oysters all over the world but gulf oysters are the best. Ah, the days of shucking and eating them fresh. You both have shur nuf good recipes for this jewel. Took me home to hear him talk that east Tx/west La accent. When I add your more subtle accent I long for home. Europeans don't understand the power of horseradish with seafood. Double Yum to you both. I MISS TEXAS

  2. we say Evange-Leen up here due to the 1755 deportation that shipped the Acadians all over, including in NOLA. Anyway, wow wished I knew how how to load up an oyster. The most crazy I got was to suck it down with white wine.

  3. Every single thing here looks so good! That's what I miss about Texas, so hard to find good seafood here in Denver! I've never dealt with fresh oysters in my own kitchen but this looks amazeballs if I do happen upon some!

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