20 Feb Celebrate Alabama Seafood with Oyster Tacos
David Holloway, AL.com – February, 2015
Turn out the lights, the party’s over.
The long period of Carnival has drawn to a close with bang and now we enter the solemn time leading up to the celebration of Easter. In some parts of the world the Lenten period is a time of introspection and sacrifice.
For some folks that means abstaining from meat during the seven Fridays during the season between Ash Wednesday and Easter Sunday.
So in accordance with our longstanding policy of promoting local seafood during the Lenten period I will today offer a very swanky, very elegant recipe that treats our local mollusk with the dignity that it deserves.
Truth be told in our part of the world, the upper Gulf coast in Coastal Alabama, the “sacrifice” really isn’t that much of a “sacrifice.” We have such an abundance of really fresh and available locally produced seafood product that for us it would be a much greater sacrifice to give up eating it for any length of time.
Our list of local seafood is frighteningly large. Everything from red snapper to fresh oysters, it is all found right nearby and in great abundance. Sometimes it’s good to live where we do, right.
Fortunately for us we also have at our disposal a rather large data base for how to best prepare and serve the cornucopia of delicious seafood found, caught and processed in Alabama. That is a terrific “problem” to have and I suppose in the grand scheme of things it is one that we can be proud of.
For the next several weeks we will sample some of the goodies as suggested by our good friends at the Alabama Seafood Promotion and Marketing Board. They have easy access to a laundry list of chefs and cooks who are eager to share their knowledge with the rest of the world.
This one is form Eric Bartholomew with Babalu Tacos and Tapas in Birmingham. It features one of my favorite Alabama seafoods – oysters. Stay tuned every Friday for the next few weeks for some great recipes from some of our best chefs.
Ostra Tacos (Oyster Tacos)
For Louisiana Hot Sauce Slaw:
¼ cup Louisiana hot sauce
2 ounces apple cider vinegar
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon granulated sugar
1 pound green cabbage, shredded
Place Louisiana hot sauce and apple cider vinegar in medium sized mixing bowl and mix thoroughly. Add black pepper, salt, and sugar; incorporate with wet ingredients. Add Cabbage and mix thoroughly.
For remoulade sauce:
¼ pound celery, finely chopped
¼ pound green onion, finely chopped
1 tablespoon garlic, minced
2 tablespoons Creole mustard
1 ¼ tablespoons paprika
1/8 teaspoon cayenne pepper
1 tablespoon horseradish
2 ounces lime juice
1 tablespoon cider vinegar
1 cup mayonnaise
Mince celery, white onion, and green onion. Place all ingredients in medium bowl and mix to incorporate.
Place all ingredients into blender or food processor and mix until all ingredients are well combined.
For Oyster Tacos:
1 pound shucked or live Gulf oysters
2 cups cornmeal
2 cups flour
3 cups canola oil
Heat oil in cast iron pan to 350 degrees. Use deep fry thermometer to check temperature
Whisk eggs together in small mixing bowl. Dredge oysters in flour, then eggs, then cornmeal and carefully drop oysters into oil.
Cook for 1.5 – 2 minutes, or until crispy and golden brown; drain onto paper towel.
Heat favorite corn or flour tortillas in oven until just warm. Place 2 ounces of Louisiana Hot Sauce Slaw in tortilla and add one oyster on top of slaw.
Top with remoulade sauce and serve.