Chicken-Fried Oysters with Pico Cream

Texas Gulf Coast Oysters are a delicacy found in season most of the year, and our brand of frying them makes the plump mollusks even juicier. The rich, spicy sauce adds a little luxury to the down-home treat.

1 ½ cups whole milk, divided
2 dozen oysters, shucked
2 cup peanut oil
2 eggs, beaten
1 cup basic seasoned flour (see below)
¾ cup sour cream
¾ cup Texas Pico (see below)

Pour 1 cup of the milk into a bowl and soak the oysters. Heat the oil in a large sauté pan over medium heat. While the oil is heating, combine the remaining ½ cup of milk and eggs in a separate bowl, mixing well. In still another bowl, add seasoned flour. Roll each oyster in seasoned flour, put into egg wash, and roll in flour mixture again. Fry in hot oil for 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain.

To prepare the Pico cream, place the sour cream and Texas Pico in a blender and pulse just long enough to mix well. Chill the mixture for about 20 to 30 minutes and serve with piping hot oysters for dipping.

Basic Seasoned Flour

2 cups all-purpose flour
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp freshly ground white pepper
Whisk all the ingredients together in a bowl. Shake well before using.

Texas Pico

6 jalapenos, sliced
1 red onion, diced
6 green onions, thinly sliced
2 tomatoes, diced
2 bunches cilantro leaves, stems removed and minced
juice of 2 limes
kosher salt to taste