Oysters Four Ways
Drogo
8
10 minutes
5 minutes
Discover the delicious versatility of oysters four ways, showcasing this exceptional delicacy with four distinctive yet beautifully balanced toppings. At Fine Food Specialist, we stock several varieties of oysters, including our very special native Maldon oysters when they are in season. Naturally briny and wonderfully delicate, fresh oysters need very little to make them shine, which is why simple, carefully chosen flavours work best.
This collection of oyster recipes offers something for every seafood lover, from a classic oyster mignonette and savoury fish sauce and sesame dressing to an exceptional seaweed relish and a crispy fried oyster paired with vibrant yuzu mayonnaise. The contrasting toppings bring acidity, umami, freshness and richness while allowing the natural flavour of the oysters to remain the star. Ideal for entertaining, these elegant oyster toppings can easily create an impressive seafood starter or sharing platter.
This collection of oyster recipes offers something for every seafood lover, from a classic oyster mignonette and savoury fish sauce and sesame dressing to an exceptional seaweed relish and a crispy fried oyster paired with vibrant yuzu mayonnaise. The contrasting toppings bring acidity, umami, freshness and richness while allowing the natural flavour of the oysters to remain the star. Ideal for entertaining, these elegant oyster toppings can easily create an impressive seafood starter or sharing platter.
Ingredients
Oysters Four Ways
- 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
Directions
Method
- 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.
Ingredients you'll need
Regular price
£59.95
Seaweed Salad Tartare, Fresh, 1kg
Regular price
£46.95
Maldon Oysters, Fresh, x 25
