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Tex Mexican
Tex Mex Nachos

Lynn's Oyster Nachos

Vegetable oil for frying
16 freshly shucked oysters
Buttermilk for dredging
Flour for dredging
1/2 cup mayonnaise
1 teaspoon habanero hot sauce
16 nacho chips
1/2 cup pico de gallo (or chunky salsa)

In a small skillet, heat a one-inch depth of vegetable oil to 375 degrees. Put the buttermilk and flour into two shallow bowls. Soak the oysters in buttermilk, then dip them in flour. Fry each oyster for 45 seconds to one minute, or until lightly brown. Transfer oysters to paper towels to drain.

Mix the habanero sauce with the mayonnaise. To serve, put a teaspoonful of pico de gallo on each chip, then a fried oyster and top with a half teaspoon of the habanero mayonnaise. Yields 16 nachos