Recipes for the Web

Barrington Software Incorporated

Avocado-Wrapped Crispy Oysters With Chipotle Mayonnaise

(ADAPTED FROM THE FILM CENTER CAFE)

For the oysters:

Oil for deep-frying I egg

I egg yolk

2 tablespoons light soy sauce

2 tablespoons chapped chives

3/4 cup all-purpose flour

1/2 cup panko (Japanese bread crumbs)

12 large shucked oysters with their liquor

12 thin slices of very rips Haas avocado

For the chipotle mayonnaise:

1/2 cup homemade or Holimann's mayonnaise

I tablespoon canned chipotle chilies in I teaspoon of its own adobo sauce (La Morena is the brand

that chat G. G. uses)

2 teaspoons fresh lemon juice

Pinch of ground white pepper.

1. Heat 2 inches of oil to 365 degrees in a cast-iron

pot or Dutch oven.

2. While oil heats, mix egg, yolk, soy sauce and chives in a bowl and slosh the oysters around in

it to coat. In a shallow bowl, mix flour and bread crumbs.

3. Drain oysters and roll in flour mixture to coat. 4. Fry until just golden, 2-3 minutes, keeping

temperature constant. Drain on a wire rack.

5'.-For the mayonnaise: Pur6e the chipotles with I teaspoon of adobo sauce and fold into the

mayonnaise, adding lemon juice and pepper.

6. Serve each oyster on or under a slice of avocado with a dollop of chipotle mayonnaise.

Yield: 2-3 servings.

Note-. Chipotle chilies in adobo sauce are

available at specialty markets or by mail from a Tropicana Market, (314) 353-7328.'s

THE NEW YORK TIMES MAGAZINE / MARCH 11, 2001 81

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