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Curried Oysters with Banana Salsa Recipe

Curried Oysters with Banana Salsa

Lightly curry-coated oysters are pan-fried until golden and served with a fresh salsa of firm-ripe banana, lime, cilantro, red onion, and jalapeño. This classic appetizer makes about 4 servings, or 24 oysters.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Banana Salsa
  • 2 bananas firm-ripe bananas, peeled and cut into 1/4-inch dice
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño small jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
Oysters
  • 24 oysters shucked oysters, well drained
  • 1/4 cup all-purpose flour
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

Method
 

Step-by-Step
  1. Combine the diced bananas, red onion, cilantro, jalapeño, lime juice, and 1/4 teaspoon salt in a bowl. Mix gently so the banana pieces remain distinct, then set the salsa aside while preparing the oysters.
  2. Pat the shucked oysters very dry with paper towels. Removing excess moisture helps prevent splattering and allows the seasoned flour to brown instead of becoming damp.
  3. In a shallow dish, mix the all-purpose flour, curry powder, 1/2 teaspoon salt, and cayenne pepper. Roll each oyster lightly in the mixture and shake off the excess coating.
  4. Heat the unsalted butter and vegetable oil in a large skillet over medium-high heat. When the fat is hot, carefully add the oysters in batches without overcrowding the pan.
  5. Fry the oysters for 1 1/2 to 2 minutes per side, turning once, until lightly browned and just cooked through. Transfer them briefly to paper towels to drain.
  6. Serve the oysters immediately with a spoonful of banana salsa alongside or on top of each one. Offer any remaining salsa at the table so guests can add more to taste.

Notes

Use firm-ripe bananas so the salsa holds its shape. Do not overcook the oysters, and fry in batches so they brown rather than steam. For the best texture, serve immediately after cooking.