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.