Oysters Four Ways
- 6 - 8 people Feeds
- 00h 10 Prep time
- 00h 05 Cook time
Oysters are an incredible delicacy and once you’re hooked, it’s hard to stop eating them at every opportunity. At Fine Food Specialist, we stock several varieties including our very special native Maldon oysters when they are in season.
Oysters need very little dressing, so it’s best to keep condiments simple. This is a recipe for oysters with a classic mignonette; a fish sauce and sesame dressing; an exceptional seaweed relish and a fried oyster with yuzu mayonnaise. All are simple and stunning - the oyster should always be the star!
The dressings will serve 8 people easily as only a small amount is needed for each oyster.
- 25 Maldon oysters
- 1/2 banana shallot, finely diced
- 3 tablespoons red wine vinegar
- Pinch sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch chilli flakes
- 1 finger lime
- 1 pot seaweed relish
- 1 egg, beaten
- Plain flour for coating the oysters
- Breadcrumbs for coating the oysters
- 1 pot yuzu mayonnaise
- Oil for frying
- Make the mignonette by combining the shallot, red wine vinegar and sugar with a pinch of salt. Set aside.
- Make the fish sauce dressing by combining the fish sauce, rice vinegar, sesame sauce and chilli flakes. Set aside.
- Shuck 3 of the oysters (or as many as you'd like to fry) and remove from the shells.
- In a saucepan, heat a 2inch depth of oil to 180C.
- Coat the oysters first in flour, then egg, then breadcrumbs. Fry briefly, just until golden brown, then set aside and keep warm.
- Shuck the other oysters and arrange on a plate, using the top shells to balance them. You could also use ice. Place the fried oysters back in their dried shells.
- Serve all the oysters with the mignonette, fish sauce dressing, yuzu mayonnaise and seaweed relish.