by: Brennan’s of Houston
Ingredients:
3 Cups Chili Corn Sauce Vegetable oil
3 Cups Texas sweet potatoes, julienned
¾ Cup cornmeal or "masa harina" corn flour
¾ Cup all purpose flour
2 Tablespoons Creole seafood seasoning, divided evenly
and 36 Texas oysters (VA oysters for substitute).
Prepare Chili Corn Sauce; reserve and keep warm.
Heat about 2 inches of oil to 325°F in a deep fat fryer. Fry sweet potatoes until crisp, drain on paper towels and reserve. Combine cornmeal, flour and 1 tablespoon seafood seasoning in a medium bowl.
Season oysters with remaining tablespoon of seafood seasoning, dredge in flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove oysters and sprinkle with a little extra seafood seasoning; drain on paper towels on a rack. keep warm.
Ladle ½ cup Chili Corn Sauce in center of each plate. Edge sauce with 6 oysters. Top the sauce with a mound of fried sweet potatoes.
Chili Corn Sauce:
2 Tablespoons vegetable oil
¾ Cup Texas onion, julienned
¾ Cup Texas poblano pepper, julienned
¾ Cup Texas red pepper, julienned
1-1/2 Cups fresh Texas corn kernels
½ Cup tequila
1-1/2 Cups whipping cream
1 Teaspoon ground cumin
1 Tablespoon chili powder
Salt and black pepper
Heat oil in a medium-sized skillet over medium-high heat. Add onion, poblano and red peppers, and corn; sauté until vegetables are tender. Deglaze pan with tequila and cook until liquid is reduced by half.
Add cream, cumin, chili powder; cook until reduced enough to coat the back of a spoon. Season with salt and pepper. Reserve and keep warm until ready to use.
A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.
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