Chicken Fried Oyster Tacos

16 oysters, shucked
1/2 C. buttermilk
1/2 C. white cornmeal
1/2 t. salt
1/2 t. pepper
Canola oil, for frying
2/3 C. sour cream
2 chipotle peppers in adobo sauce, chopped
1 T. fresh lime juice
2 T. chopped garlic
Salt, to taste 8 heated corn tortillas (can substitute flour)
1 head Boston lettuce, rinsed, drained and torn
1 C. diced, seeded tomatoes

Soak oysters in buttermilk for 5 minutes. Place cornmeal, salt and pepper in flat bowl and dredge oysters in mixture and set on plate to fry. In small skillet, pour canola oil to 1 inch depth and heat to 375 degrees. When oil is hot, slip in the oysters and cook 1 minute. Transfer to paper towels and keep warm while others are being fried. To make the sauce, combine sour cream, chopped chipotle, lime juice, garlic and salt. Cover and place in refrigerator until ready to serve. To serve, place 2 oysters on each tortilla, top with lettuce, tomatoes and chipotle sour cream sauce.

Makes 8 appetizer servings.

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