Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce

• 28 shucked oysters, patted dry
• Salt and freshly ground pepper
• 2 cups yellow cornmeal
• Vegetable or peanut oil
• Red Chile Vinegar-Black Pepper Dipping Sauce, recipe follows
• 2 cups white wine vinegar
• 2 ancho chile peppers, coarsely chopped
• 2 tablespoons honey
• 1 tablespoon coarse black pepper
• Salt

1. Season oysters with salt and pepper on both sides.
2. Place cornmeal in a medium bowl and season with salt and pepper.
3. Dredge each oyster into the cornmeal and tap off any excess.
4. Heat 1 inch of oil in a large cast iron skillet until smoking.
5. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
6. Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
7. Bring the vinegar to a boil in medium non-reactive saucepan.
8. Add the chilies, turn off the heat and let steep for 1 hour.
9. Strain into a clean saucepan and bring to a simmer.
10. Remove from the heat and whisk in the honey and pepper and season with salt, to taste.
11. Serve at room temperature.

oysters, salt, yellow cornmeal, vegetable, red chile vinegarblack pepper dipping sauce, white wine vinegar, peppers, honey, coarse black pepper, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/crisp-fried-oysters-with-red-chile-vinegar-black-pepper-dipping-sauce-recipe.html (may not work)