Oyster Nachos

I know it sounds counterintuitive, but oysters are a winter food for me. Maybe it's the overwhelming fear that's been beat into us about spoiled oysters and only eating them in months with "r." (Silly given the advances in food technology.) Regardless, oysters aren't a bracing sea breeze on a hot summer day. But a bracing icy blast.

And I love oysters in all forms. Raw with horesradish-rich cocktail sauce, a little mignonette or just a squeeze of fresh lemon. Roasted ala Oysters Rockefeller. Stewed in a traditional pan roast or bisque. And especially fried.

Some friends took me to a wonderful new seafood restaurant here in Dallas a couple of weeks ago. I saw this specialty on the menu and couldn't resist. It's a contrasting combination of tastes and textures that I'm going to serve as an appetizer at our traditional Christmas Eve Tex-Mex feast.

Oyster Nachos
Makes one dozen.

12 tortilla chips (try for ones with a little thicker texture so they don't fall apart)
12 oysters, shucked
Cornmeal
Vegetable oil for frying
1/3 cup mayonaise
1/2 tablespoon sauce from a can of chipotles in adobo sauce (or more to taste) (You might be able to substitute chipotle Tabasco sauce if you need to.)
1 cup fresh pico de gallo

Mix mayonnaise and chipotle sauce together.

In a deep fryer or frying pan, heat the oil to 375 degrees. Meanwhile, drain the oysters and dredge in cornmeal.

Fry in batches until golden brown, about two minutes. Drain on paper towel lined plate and season with salt.

To asssemble nachos, spoon a teaspoon of the chipotle mayonnaise onto a tortilla chip. Top with a fried oyster. Spoon a tablespoonful of pico de gallo on top. Repeat until you have a dozen prepared.

Serve immediately.