Crumbed oysters with anchovy, speck and mushrooms

AT A GLANCE

  • Serves 4 people

  • 24 oysters
  • For dusting: seasoned plain flour
  • 4 eggs, lightly beaten with 200ml milk
  • 210 gm (3 cups) fresh fine breadcrumbs
  • 2 tbsp olive oil
  • 200 gm speck, cut into 1cm lardons
  • 4 garlic cloves, thinly sliced
  • 550 gm assorted mushrooms, such as button, shiitake and oyster
  • 5 anchovy fillets
  • 1 tsp thyme leaves
  • 1 tbsp Marsala
  • For deep-frying: vegetable oil
01   Pat oysters dry with absorbent paper. Place flour, eggs and milk mixture, and breadcrumbs in separate bowls. Dust oysters with flour, then dip into eggwash and coat in breadcrumbs. Place in a single layer on a tray and refrigerate until required.
02   Heat olive oil in a large frying pan, add speck and garlic and sauté over medium-high heat until speck is golden brown (3-4 minutes), then add mushrooms and cook until tender (3-4 minutes). Stir in anchovies and thyme, cook until anchovies have dissolved, then increase heat to high. Add Marsala to deglaze pan and season to taste.
03   Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add oysters, in batches, and deep-fry until crisp and golden (1-2 minutes, be careful hot oil will spit). Drain on absorbent paper and serve hot with mushrooms and speck.

Topics:

WINTER, MUSHROOMS, MODERN AUSTRALIAN, ANCHOVIES, GARLIC, DRINK SUGGESTION, SPECK, OYSTERS, EGGS, THYME, MAIN, SEAFOOD, MARSALA

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

NUTTY AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

Aug 2013

Aug 2013

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