Fried oysters with corn and chilli


  • Serves 6 people

If you don't like the slippery texture of raw oysters, this dish will have you enjoying the shellfish in a whole new way. Purists may scoff, but there's no doubt these are delicious.

  • For deep-frying: vegetable oil
  • 12 large Sydney rock oysters, shucked, shells rinsed and dried
  • For dusting: seasoned plain flour
  • 2 eggs, lightly whisked
  • 140 gm (2 cups) fine breadcrumbs from soft white bread
  • Corn purée
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 corn cobs, kernels removed
  • 250 ml (1 cup) chicken stock
  • 10 gm butter
  • 1 garlic clove, thinly sliced
  • Chilli sauce
  • 6 long red chillies
  • 2 tsp cider vinegar
  • 1 tsp olive oil
01   For corn purée, heat olive oil in a saucepan over low-medium heat, add onion and sauté until very tender (8-10 minutes). Add corn and stock, simmer until corn is tender (8-10 minutes). Transfer to a blender, add butter and garlic and process until smooth, season to taste and set aside.
02   For chilli sauce, preheat oven to 200C. Place chillies on an oven tray and roast until tender (5-7 minutes), transfer to a zip-lock bag, seal and set aside for 10 minutes to steam. Peel chillies (discard skin), finely chop, combine with vinegar and olive oil and season to taste.
03   Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Pat oysters dry with absorbent paper, dust in seasoned flour, then dip in beaten egg and coat in breadcrumbs, shaking off excess in between. Deep-fry oysters in batches until golden (2-3 minutes; be careful as hot oil will spit), then drain on absorbent paper.
04   To serve, spoon a little corn purée into the base of each oyster shell, top with a fried oyster, drizzle with chilli sauce and serve hot.








Dec 2010

Dec 2010

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