Fried Oyster

Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark...
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Dave Seigal of Cull + Pistol

Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark Richardson of the Carlyle Restaurant, and Dave Seigal of Cull + Pistol. Catch them all this fall at The Lobster Place Presents Oyster Bash, a main attraction of the eighth-annual Food Network & Cooking Channel New York City Wine & Food Festival Presented By Food & Wine (NYCWFF). Tonight, for National Oyster Day, make chef Dave Seigal’s recipe for fried oysters. 

Ingredients

For the smokey garlic aïoli:

  • egg yolks
  • 1.5  Ounces  lemon juice
  • 1  Ounce  Dijon mustard
  • dashes of liquid smoke
  • Salt, to taste
  • 1.5  Ounces  water
  • cloves of garlic
  • 4  Cups  canola blended oil

For the pickled pearl onions:

  • 1  Pound  red pearl onions, thinly sliced
  • 4  Cups  white vinegar
  • 2 1/2  Cups  water
  • 1  Cup  sugar

For the fried oysters:

  • oysters, shucked
  • 1  Cup  buttermilk
  • Flour, enough to coat oysters
  • mini crepes
  • 1  Tablespoon  smokey aioli
  • 5  Ounces  jamon serrano peppers, thinly sliced
  • 1  Tablespoon  pickled red pearl onions
  • 2  Tablespoons  parsley, chopped
  • Lemon juice, to taste

Directions

For the smokey garlic aïoli:

In a food processor, combine all ingredients except oil. Turn on and slowly add oil until emulsified. Taste and adjust as necessary.

For the pickled pearl onions:

Peel onions, slice thin on mandolin. Bring all ingredients of pickling liquid (vinegar, water, and sugar) to a boil, then remove from heat. Pour warm liquid over onions and let stand at room temperature for 1 hour, then refrigerate.

For the fried oysters:

Dredge oysters in buttermilk, then flour and fry at 375 degrees F for 1 minute. Arrange 3 crepes on a plate and put a dot of aïoli in middle of each. Wrap fried oysters in thinly sliced jamon serrano, and put in center of crepes. Put another dot of aïoli on top of oyster, then top with pickled onion, and herbs.

Oyster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Oyster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

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