Prepare Chili Corn Sauce; reserve and keep warm.

Heat about 2 inches of oil to 325°F in a deep fat fryer. Fry sweet potatoes until crisp, drain on paper towels and reserve. Combine cornmeal, flour and 1 tablespoon seafood seasoning in a medium bowl.

Season oysters with remaining tablespoon of seafood seasoning, dredge in flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove oysters and sprinkle with a little extra seafood seasoning; drain on paper towels on a rack. keep warm.

Ladle ½ cup Chili Corn Sauce in center of each plate. Edge sauce with 6 oysters. Top the sauce with a mound of fried sweet potatoes.

Chili Corn Sauce
2       Tablespoons vegetable oil
¾      Cup Texas onion, julienned
¾      Cup Texas poblano pepper, julienned
¾      Cup Texas red pepper, julienned
1-1/2 Cups fresh Texas corn kernels
½      Cup tequila
1-1/2 Cups whipping cream
1       Teaspoon ground cumin
1       Tablespoon chili powder
         Salt and black pepper

Heat oil in a medium-sized skillet over medium-high heat. Add onion, poblano and red peppers, and corn; sauté until vegetables are tender. Deglaze pan with tequila and cook until liquid is reduced by half.

Add cream, cumin, chili powder; cook until reduced enough to coat the back of a spoon. Season with salt and pepper. Reserve and keep warm until ready to use.

A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.

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