Fried Oyster Tacos

👩🏻‍🍳 Tamara Talks – Recipe Inspiration

I seem to be “on a roll” writing about polarizing foods… beets, lamb, lengua, and now oysters.  😆 I dare say lukewarm responses to them are the exception rather than the rule! Fried Oyster Tacos With Citrus Salsa (in all likelihood) either sounds beyond amazing or absolutely disgusting…

I decided that with Valentine’s Day fast upon us, this would be the perfect time to bring you the recipe for these delicious and unique tacos. You do know oysters really are aphrodisiacs, right?

You needn’t tell me that a man who doesn’t love oysters and asparagus and good wines has got a soul, or a stomach either. He’s simply got the instinct for being unhappy highly developed.

~~ Hector Hugh Munro, British novelist

The first time I had fried oyster tacos was at a restaurant in McAllen called La Jaiba – a Mexican seafood restaurant. I rarely indulge in fried food of any sort, but I grew up in a household that adored oysters, and especially fried oysters! When I saw them on the menu, well, what can I say? I had to have them!

Fast forward to January 10 – our last meal with our family visiting for the holidays… It was Sunday funday, and a special meal was in order. I have mentioned their call for “lots of seafood.” Fresh oysters are not available in Las Cruces or Lodi, so I bought 2 tubs of fresh oysters, and got creative…

I had not made a citrus salsa prior to January of this year. Citrus salsa on seafood tacos is spectacular… if I do say so myself. I have made salsa with mangoes, stone fruit, chiles (of course), etc., but never citrus.

Citrus and seafood are so perfect together, though, so I decided to give it a whirl. Citrus truly shines in the Rio Grande Valley near the Gulf of Mexico. During the winter months, the selection (and price) is phenomenal; the choices range from tiny kumquats to the giant pummelo. Blood oranges and cara cara oranges must be my personal favorites. Citrus salsa is a perfect pairing with this fried oyster taco recipe!

📋 Oyster Taco Ingredients Notes

Citrus Salsa

• citrus – Winter is citrus season in south Texas. I’ve made this citrus salsa with combinations of pummelo, grapefruit, oranges, clementines, tangerines, blood oranges, cara cara oranges. I would save limes for the juice portion of the recipe. The sweeter varieties work better in this recipe.
• chile peppers – I prefer Fresno chiles in this recipe, but I cannot always get them. My market always has red jalapeños, and they’re pretty awesome too. Green jalapeños, serranos, and habaneros (if you like the heat!) will work. Choose fresh chiles rather than dried or canned. This Chile Pepper Guide is extensive.
• cilantro
• limes
• sea salt and pepper

Fried Oysters

• oysters – I get shucked fresh oysters in a tub at my local market. I think they’re preferable to canned, but canned will be delicious as well. It is difficult to provide a number or weight for the oysters. We had medium-sized oysters, and allowed 2 per taco. One would be sufficient if the oysters are large, and 3 if they’re really tiny. The tub may indicate number and size on the package. One-half pound drained should be sufficient for 2 people.
• egg
• buttermilk – You can substitute milk if necessary.
• cornmeal
• salt and pepper
• oil – You need to use a high smoke point oil like coconut or vegetable oil.

Tacos

• corn tortillas – Yes, you can use flour tortillas if you prefer them!
• cabbage
• lime wedges
• radishes
• cilantro
• avocado

🔪 Instructions

1. Make the salsa – Zest the citrus, then remove pith (and membranes if desired).* Dice. Combine all ingredients in a (salsa-sized) bowl. Stir well to combine. If your lime is dry, you may want to squeeze a second one. Set aside.
2. Prepare taco toppings – Prep all garnishes. Place in appropriately sized bowls. Set aside.
3. Fry the oysters – Whisk buttermilk and egg together in a shallow bowl. Combine cornmeal, salt, and pepper in a shallow bowl. make an assembly line of oysters drained and patted dry, egg and buttermilk wash, and cornmeal/salt mixture. Heat oil to about 375°. Dip each oyster in egg/buttermilk mixture, and then into the cornmeal. Coat the oyster on all sides. Carefully drop them into the hot oil. Repeat with remaining oysters. As oysters brown, gently turn them. Oysters cook quickly. 1 to 2 minutes per side in hot oil should be about right. Drain the cooked oysters on a few layers of paper towels.
4. Assemble tacos – I like to use lime wedges between tacos for serving. On a warmed corn tortilla, place a small amount of shredded cabbage. Top with 1-3 oysters (depending on size). An overstuffed taco will tear apart. Add a spoonful of citrus salsa and the remaining garnishes as desired. Enjoy!

❓ FAQ

💭 Tips for the Best Oyster Tacos

I always make my salsa first. This allows the flavors to marry. The exception might be avocado salsas, though they will keep long enough to get the taco ingredients ready if they include lime or lemon juice.

In preparing the citrus, keep in mind supremes are nice, but not required!

About the tortillas – We prefer soft corn tortillas warmed in a tortilla warmer. If you prefer your tortillas fried, then by all means, fry them.  I won’t tell. 😉

A deep fryer will provide the best results, but I don’t usually want to use that much oil and then have to clean my counter top appliance afterward. I have found that about 1/2″ oil in a heavy fry pan (ie. cast iron) works well. Use good tongs to turn the oysters, and be very careful to not get the oil so hot that the breading burns. Conversely, oil that is not hot enough will result in greasy oysters!