1/2 cup dairy sour cream
1 medium ripe mango, pureed in blender
2 tablespoons honey
1/4 teaspoon salt
3 cups vegetable oil
3/4 cup bread crumbs
3/4 cup flour
2 teaspoons curry powder
1 teaspoon hot paprika
1/2 teaspoon white pepper
1 pint shucked oysters, drained
1. In a small bowl, combine sour cream, mango puree, honey and salt. Refrigerate until ready to use.
2. Heat oil to 365 degrees F. Combine bread crumbs, flour, curry powder, paprika and pepper. Dredge oysters in bread crumb mixture; fry in hot oil until golden brown, about 1 to 2 minutes. Serve with mango dip.
Fry the oysters in several batches so the temperature of the oil does not go down too fast.