INGREDIENTS

6 Mission® 6" Yellow Corn Tortillas (10503) , quartered 
6 Mission® 6" Red Corn Tortillas (10611) , quartered 
1 cup All Purpose Flour  
2 large Eggs  
1 cup  Beer  
1/2 cup  Butter , melted 
 Salt and Pepper to taste  
1 tsp.  Salt  
1/2 tsp.  Pepper  
12  Oysters , shucked, liquor reserved 
1 cup Green Cabbage , finely shredded 
1 cup Red Cabbage , finely shredded 
2 Tbsp. White Wine Vinegar  
2 Tbsp.  Lime Juice  
1 Tbsp.  Olive Oil  
2 Tbsp.  Cilantro , minced 
Mustard and Horseradish Cream  (see Related Recipe) 
Corn Salsa  (see Related Recipe) 
 Vegetable Oil  

DIRECTIONS

1.) Place the tortillas in a food processor and process until the tortillas resemble a large crumb. Place on a plate and set aside.

2.) In a mixing bowl, place 1/2 cup of flour, eggs, beer, butter, salt and pepper. Combine to form a thick batter.

3.) In a separate bowl, mix together the remaining 1/2 cup of flour, salt and pepper. Place on a plate.

4.) In a deep fryer or large saucepan, heat 2" of oil over medium-high heat.

5.) Dredge the oysters in the flour, shaking off the excess, dip in the batter and dredge in the tortilla crumbs and place on a sheet of waxed paper.

6.) Place the oysters in the hot oil and fry until cooked, approximately 1 1/2 minutes per side. Drain on paper towels.

7.) Place the cabbage in a mixing bowl. Toss with the vinegar, lime juice, oil and cilantro. Set aside.

8.) Place the corn salsa in the middle of the plate. Place three small mounds of cabbage around the salsa. Top mounds with oysters and drizzle horseradish cream around the oysters.

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