Oh, how I enjoy fried oysters.
It’s like biting into a little pillow from briny seafood heaven. Creamy oyster surrounded by a crispy-crunchy deep-fried coating? Can’t go wrong with that!
If ever I see them on a menu, I order. Love them on a sandwich, po’ boy-style, and I also love fish tacos – so fried oyster tacos seemed like a perfect idea.
The fried oysters are so good on their own, you just might want to eat them that way. And they’re easy to make at home, as long as you don’t mind getting down with a big pot of oil.
You could serve them on their own as an appetizer with the salsa (probably better more puréed than chunky as it is used in the taco) or the crema as a dip. And really, you could even play with the flavors in the coating to give the oysters a different spin. As in, use 1 cup all-purpose flour and then your own favorite spices to replace the adobo. If you wanted to keep it true to New Orleans, you could make a rémoulade sauce, for example. Major yum.
And of course, you can go with the Mexican route I’ve provided here. I love the tangy tomatillos and creamy avocados with the crunchy oysters, and the smoky-spice and coolness from the chipotle crema adds another layer of flavor.
These bad boys are just begging to be enjoyed over a pitcher of margaritas, don’t you think? And don’t forget to buy some tortilla chips in case you’ve got extra salsa. 
