Yield: 6 portions
Canola oil - as needed
Buttermilk - as needed
Flour - as needed
Fresh oysters, shucked - 18
Sea salt - to taste
Yuca root- 2
Chili powder - as needed
Pico de gallo - 1 1/4 cups
Habanero aioli (recipe follows) - 3/4 cup
Heat oil to 375F. Put buttermilk and flour in separate, shallow containers. Dip oysters in buttermilk, dredge in flour and then fry in oil, 45 seconds to 1 minute. Sprinkle with sea salt. Keep warm.
Peel yuca root and cut in half lengthwise. Using mandolin, slice thin like potato chips. Soak in hot water 10 minutes, drain and towel dry. Fry in oil until golden brown and crisp. Sprinkle lightly with salt and chili powder. Nacho chips also can be used.
To serve, place a large tablespoon of pico de gallo on chip. Top with oyster and a dollop of habanero aioli.
Combine 2 Tbsp. Dijon mustard with 2 Tbsp. honey, 1/2 cup fresh chopped cilantro, 1 tsp. minced habanero chile, 2 egg yolks, 1 Tbsp. fresh lemon juice in blender. With motor running, add 3/4 cup olive oil. Makes about 1 1/2 cups.