Fried Oyster Tostado

Irv Miller

Ingredients:

For the homemade tortillas:

1 cup masa harina (Masabrosa preferred)
1/8 teaspoon kosher salt
2/3 cup warm water
6.5-inch Tortilla Press

For the oysters:

1 pint buttermilk
2 cups masa harina
2 cups cornmeal
2 cups cracker meal
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
20 Gulf Coast oysters, freshly shucked and drained
Oil, for frying (vegetable or peanut)

For the southern sweet potato and ham hash:

3 tablespoons oil
½ cup small-diced yellow onion
1 sweet potato, peeled and diced small
1 slice cured baked ham, diced small
½ red sweet pepper, stemmed, seeded and diced small
Pinch kosher salt and freshly cracked black pepper

Instructions:

For the Homemade Corn Tortilla:

In a medium-size mixing bowl combine the masa and salt, then make a well in the center. Add the water. Mix together from center out to side with hands. Let dry masa fall into the water. Continue to mix; the dough will start to become lumpy, then it will begin to form smooth dough. Knead for 2 minutes. Dough should have a smooth texture. If dough is too wet to handle, dust with more flour. If dough is dry and cracking, add more water. Make ten 1-ounce balls. Form the dough balls, cover with plastic and let sit for 1 hour before pressing.

For the Oysters:

Pour buttermilk into a small mixing bowl. In a medium-size mixing bowl, combine masa, cornmeal, cracker meal, salt and pepper, and blend well. Place the oysters a few at a time into the buttermilk, then transfer them directly into the cornmeal mixture a few at a time and coat well, or until they are completely dusted and evenly coated. Heat the frying oil to 350°F., using a deep skillet and a clip-on thermometer. Let them sit for a few minutes, and then drop them into hot oil a few at a time. Deep-fry for 1 to 2 minutes (depending on their size), or until golden brown. Drain well and transfer fried oysters to paper towels to drain further.

For the Sweet Potato and Ham Hash:

Preheat a seasoned cast iron skillet or griddle to medium. Add the oil, ham, and potatoes and spread over the surface to brown. Use a metal spatula to turn hash and brown all over, about 8-10 minutes. When almost cooked tender, add the onions and continue to brown for a total of 15 minutes cooking time. Season with kosher salt and fresh-cracked black pepper.

To assemble the dish:

Place each cooked tostado onto a plate. Top each tostado with 2 fried oysters, and spoon over sweet potato hash. Serve with hot sauce and sour cream and fresh slices of jalapeño.