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"If there is magic on this planet, it is contained in water.If there is magic on this planet, it is contained in water." – Loren Eiseley
Submitted by Lynne Laino; Serves 4
1 dozen large shucked Maryland oysters
Abodo sauce from canned chipotles
1 teaspoon onion powder
2 boxes cornbread mix
1 teaspoon ground cumin
Oil for frying
1 cup thinly sliced cabbage
½ cup finely diced red pepper
½ cup finely diced seeded tomato
1 cup sour cream
2 tablespoons half-and-half
4 6-inch flour tortillas
Drain oysters well. Whisk eggs with teaspoon abodo sauce and onion powder.
Put the dry cornbread mix in a large bowl and stir in the cumin.
Heat 2” of oil in a large frying pan over medium-high heat. Put oysters in egg mixture and gently toss. Coat oysters one at a time in cornbread mix and place in frying pan. Cook six at a time for 4-6 minutes or until golden. Drain on several layers of paper towls.
Put sour cream and half-and-half in a bowl and stir in one or two tablespoons of abodo sauce. Spoon into a plastic zip bag and cut a small hole in the corner. Heat each tortilla in a dry frying pan.
Put a bit of cabbage, pepper and tomato in the tortilla and top with three oysters, then drizzle with chipotle crema.
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