Slap Ya Mama Spicy Fried Oysters and Salmon Tostada with SYM Aioli
(Slappin’ Surf ‘N Surf)
by Mary Makowski
Slap Ya Mama Aioli
2 garlic cloves (or one large), peeled, chopped and mashed into a paste with a pinch of Slap Ya Mama Original Cajun seasoning
1 egg yolk at room temperature
½ lemon, juiced
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil
1 teaspoon Slap Ya Mama Original Cajun Seasoning
1/8 teaspoon Slap Ya Mama Hot Cajun Seasoning
Place garlic, egg yolk and lemon juice in a food processor or blender and pulse until blended. Turn on and begin adding the vegetable oil in a very thin stream, followed by the extra-virgin olive oil until all oil is added and mixture is emulsified. Thin with room temperature water (a drop at a time) if necessary. Stir in SYM seasonings and store in refrigerator tightly sealed until ready to use.
Two 10 ounce jars of fresh shucked oysters (12-15 oysters), drained well
Buttermilk to cover oysters
1 cup yellow cornmeal
1 cup flour
Peanut oil for frying (I like peanut oil for frying, but vegetable is perfectly fine), about a cup
Soak oysters in buttermilk for one hour to overnight. Sprinkle each oyster with Hot Slap Ya Mama seasoning. Mix cornmeal, flour and sea salt to taste. Dredge seasoned oysters in the cornmeal mixture and fry in peanut oil until golden, about one to two minutes depending on size. Work in batches so as not to crowd. I use my electric wok for this, set at 350. Dip in SYM aioli and enjoy.
Sushi grade salmon or fish of your choice. Yellowtail tuna or red tuna would be great
Fresh corn tortillas
½ cup vegetable oil
Garnishes of your choice: chopped avocado, fresh thinly sliced jalapeno or cucumber for example.
Slice the salmon (uncooked) into very thin slices using a very sharp knife. A Pampered Chef serrated tomato slicer ended up working best for me. Fry the corn tortillas one at a time in the hot vegetable oil in a small fry pan until a crispy tostada forms. Remove and drain on paper towels. (Crispy tostadas can also be found ready-made in most grocery stores in the same area as tortillas). Spread a thin layer of SYM aioli on each tostada and top with thin slices of salmon. Garnish as desired.