Crumbed oysters with tartare sauce


  • Serves 4 people

  • For deep-frying: vegetable oil
  • 24 oysters, shucked
  • 1 egg
  • 125 ml (½ cup) milk
  • 50 gm (1/3 cup) plain flour, seasoned
  • 100 gm Japanese breadcrumbs (see note)
  • To serve: rock salt
  • To serve: lemon wedges
  • Tartare sauce
  • 100 gm mayonnaise
  • 25 gm (2 tbsp) salted capers, soaked in water for 1 hour, drained and finely chopped
  • 2 tbsp finely chopped Spanish onion
  • 1 tbsp finely chopped cornichons
  • 2 tbsp finely chopped chives
  • 1 tsp finely chopped flat-leaf parsley
  • ½ lemon, juiced
01   For tartare sauce, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Makes 1 cup. Tartare can be refrigerated in an airtight container for up 1 week.
02   Preheat oven to 100C. Heat vegetable oil in a deep-fryer or large deep saucepan to 180C. Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes. Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls. Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess. Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper.
03   To serve, spoon rock salt into the centre of 4 plates, arrange 6 oyster shells on top of each plate and place crumbed oysters in shells. Serve immediately with tartare sauce and lemon wedges to the side.
Note Japanese breadcrumbs, also called panko, are available from Japanese and Asian grocery stores and select supermarkets.
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