Spicy Oysters with Mango Dip


1/2 cup sour cream
1 Florida mango, pureed
1/4 teaspoon salt
2 tablespoons Florida honey
3 cups vegetable oil
3/4 cup bread crumbs
3/4 cup flour
2 teaspoons curry powder
1/2 teaspoon white pepper
1 teaspoon paprika
1 pint Florida oysters, shucked


Make dip by combining sour cream, mango puree, salt, and honey. Refrigerate until needed.

Heat oil to 350 degrees F. Combine bread crumbs, flour, curry powder, white pepper, and paprika. Drain oysters and dredge in bread crumb mixture. Fry in hot oil. Serve with mango dip.


Yields 4 to 5 appetizer portions.

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