You Say Erster, I Say Oyster....But No Matter How You Say It...They're Delicious!

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Make You Say Erster, I Say Oyster....But No Matter How You Say It...They're Delicious!

I love oysters, of that there is no question.  I can and have sat down with friends and ate 4 dozen raw oysters on the half shell for dinner.  Now granted, they were a little smaller in size but even bigger in taste.  My routine.  I dab a bit of cocktail sauce (with a little extra horse radish) on each oyster, squeeze lemon juice and shake sea salt on each and every one....then inhale lol.  With all that being said, I do like them fried every once in a while but not that often to be honest.  This is a recipe that will make you and your friends taste buds jump with excitement!  The initial crunch of the crispy coating, the tang of the citrusy mayonnaise and the surprising bite of pickled vegetables, the perfect mouthful.

Crispy Oysters with Pickled Vegetable Salad and Citrus Mayonnaise

Serves 4

Total time:  60 minutes plus overnight pickling

(The quantities of this recipe are for an appetizer serving 3 oysters to each guest.  Adjust accordingly if you would like to make more of a meal).

Ingredients

Oysters

14 fresh oysters, the best of what is available and live

1/2 cup of plain flour

1 egg, beaten

3 oz of Panko breadcrumbs

2 cups of sunflower oil

1 lemon, cut into wedges

salt to season

Pickled Vegetable Salad

1 carrot

2 celery sticks

2 shallots

1 red pepper

1 garlic clove, crushed

1/2 red chilli

3 oz of white wine vinegar

3 oz of white wine

3 oz of water

3 oz of caster sugar

salt to season

Citrus Mayonnaise

3 egg yolks

1 tsp Colemans mustard

1 tsp white wine vinegar

1 lemon

1 orange

1 garlic clove

1 1/2 cup of light olive oil

salt to season

Pickled Vegetables

Peel and thinly slice and chiffonade (tiny matchsticks) the carrot, celery and shallots, de-seed and thinly slice the pepper and de-seed the chilli. Put all the vegetables into a bowl. Refer to the image above for the way your vegetables should look like when finished.

Pour the white wine vinegar, white wine, water and sugar into a pan and bring to a simmer. Pour this over the vegetables and season with salt.

To make sure the vegetables are submerged, lay a piece of plastic wrap on the surface and push them under. Cool, and leave overnight in the fridge.

Citrus Mayonnaise

Zest the lemon and orange. Finely chop the zest and garlic, then put the egg yolks, mustard, white wine vinegar, zest, and garlic into a food processor. Blend for 1 minute.

Very slowly, with the motor running, add the oil to the food processor until the ingredients are emulsified(start to look like mayonnaise). Season with salt and chill until ready to serve.

The Oysters

Shuck all the oysters and scrub the shells for serving.

Put the flour, egg and breadcrumbs into 3 separate bowls. Season the flour. Roll each oyster in the flour, then the egg and finally the breadcrumbs

When all the oysters have been coated, lay them out on a tray. This is best done just before cooking.

Heat a deep-fat fryer to 356°F. Deep fry the oysters for 1 minute until crisp. Drain away any excess oil on layered paper towels

Drain the pickled vegetables and pile a good amount on each oyster shell followed by a deep-fried oyster. Serve with a lemon wedge and extra mayonnaise on the side.

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