Fried oyster bap, cucumber and mint relish

Fried oyster bap, cucumber and mint relish

By
From
Everyday Seafood
Makes
4 as a snack

If any of your friends or family say they don’t like oysters, get them to try these. I’ve converted no end of staunch avoiders with crispy deep-fried oysters! I wouldn’t fry – or even cook – a native oyster; it’s the cheaper and bigger farmed oysters that you want here. Opening oysters might seem a bit daunting at first but, once you have done a few, you’ll become more confident.

Ingredients

Quantity Ingredient
12 live rock oysters
100g plain flour, for coating
2 medium eggs, beaten
100g japanese panko breadcrumbs
sunflower oil, for deep-frying
sea salt
freshly ground black pepper

For the cucumber and mint relish

Quantity Ingredient
2 cucumbers
100ml cider vinegar
50g caster sugar
1 red onion, peeled and finely sliced
1 garlic clove, peeled and finely chopped
1 teaspoon fennel seeds
1 green chilli, deseeded and finely chopped
2 tablespoons chopped mint
1 tablespoon chopped flat parsley

To serve

Quantity Ingredient
4 floured baps, split almost in half
1 bunch watercress, leaves picked

Method

  1. First make the relish. Halve the cucumbers lengthways, then scoop out the seeds with a teaspoon and discard. Slice the cucumber flesh into half-moon shapes and place in a bowl. Season with salt, then leave to draw out the excess water for 30 minutes.
  2. Heat the cider vinegar, sugar, red onion, garlic and fennel seeds in a pan until the sugar has dissolved, then remove from the heat.
  3. Squeeze the cucumber to remove excess water, add to the vinegar mixture and give it a good stir. Leave to cool completely, then stir in the chopped chilli and herbs. Set aside until ready to serve.
  4. Set up three bowls: one with flour, one with beaten eggs and one with breadcrumbs. Open the oysters, drain off the juices and check for any fragments of shell. Pass the oysters through the flour, patting off any excess, then through the egg and finally into the breadcrumbs to coat. The oysters can stay in the breadcrumbs until you are ready to fry them.
  5. When ready to serve, heat the oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.
  6. Toast your baps and place 2 tbsp of the relish and some watercress on each base.
  7. Deep-fry the oysters in the hot oil for 1 minute until golden and crisp. Remove and drain on kitchen paper. Place 3 crispy oysters on each bap base and close the lid. Serve at once.
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