Ingredients
3 cups vegetable oil
1/2 cup sour cream
3/4 cup bread crumbs
1 mango, pureed
3/4 cup flour
1/4 teaspoon salt
2 teaspoons curry powder
2 tablespoons honey
1/2 teaspoon white pepper
1 teaspoon paprika
1 pint shucked oysters

Preparation

Make dip by combining sour cream, mango puree, salt and honey. Refrigerate until needed. Heat oil to 350 degrees F. Combine bread crumbs, flour, curry powder, pepper and paprika. Drain oysters and dredge in bread crumb mixture; fry in hot oil. Serve with mango dip.

Yield
4-5 appetizer portions