Ingredients

• ½ red bell pepper
• 1/3 onion
• 1 large ear of corn
• 1 garlic cloves (minced)
• 2 tablespoon tequila
• 2 ½ tablespoon chili powder
• 2 teaspoon ground cumin
• 1 dessertspoon salt
• 1 dessertspoon fresh ground pepper
• 1 dessertspoon cayenne pepper
• 24 shucked oysters
• Vegetable oil (deep frying)
• 1 cup instant masa mix
• 1 cup all-purpose flour
• 2 ½ tablespoon Cajun seasoning mix (brennan’s oysters sauce)

Directions

• Directions
• Cook cream in a heavy large saucepan over medium heat until reduced to 1 ½ cups, stirring occasionally, about 20 minutes.
• Set aside, julienne the chili, red pepper and onion.
• Scrape kernels off the ear. Melt butter in heavy medium skillet over low heat.
• Add chili, bell pepper, onion, corn and garlic and sauté until slightly softened, about 4 minutes.
• Transfer vegetable to bowl. Add tequila to skillet and bring to boil, scraping up any browned bits.
• Mix in reduced cream, vegetables, chili powder and cumin.
• Season with salt, pepper and cayenne and simmer until thickened to sauce consistency, about 5 minutes.
• Keep warm in top of double boiler over warm water.
• Heat oil in deep fryer or large skillet to 375 F.
• Combine masa mix, flour and 2 ½ tablespoon Breannan’s Cajun seasoning mix in medium bowl.
• Dredge oysters in mixture. Add oysters to oil in batches and fry until golden brown, about 1 minute.
• Transfer to paper towels using slotted spoon and let drain.
• Serve, passing sauce separately.