Chipotle Mayonnaise

Ingredients Weight Measure
Mayonnaise 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 4 tsp.
Fresh lemon juice 1/2 tsp.


Ingredients Weight Measure
Vegetable oil 6 cups
Egg, large 1 ea.
Whole milk 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Salt, divided 2-1/2 tsp.
Cornmeal 1-1/2 cups
Black pepper 1/4 tsp.
Shucked oysters, drained 2 cups
Soft-crusted bread loaf (French, Italian, Portuguese or Cuban loaf), 12"-14" long 1 ea.
Iceberg lettuce, shredded 3 cups
Lemon wedges, for garnish as desired


  1. To make Chipotle Mayonnaise, whisk together mayonnaise, TABASCO® Chipotle Pepper Sauce and lemon juice. Refrigerate.
  2. To cook oysters, heat oil in deep heavy pot (preferably cast-iron Dutch oven) over high heat until oil registers 375°F on deep-fat thermometer, about 12 minutes.
  3. While oil is heating, whisk together egg, milk, TABASCO® Chipotle Pepper Sauce and 1 tsp. salt in bowl. Shake cornmeal, remaining 1-1/2 tsp. salt and pepper in plastic or paper bag until combined well.
  4. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag. Shake to coat well, carefully transfer to oil, knocking off excess coating, and fry turning occasionally until golden and just cooked through, 1 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.
  5. Halve loaf crosswise and horizontally, cutting all the way through, and spread 1 cut side of each piece with Chipotle Mayonnaise. Sandwich oysters and lettuce between bread, pressing gently. Garnish with lemon wedges.

Yield: 1 sandwich