Crispy oysters with pickled vegetable salad and citrus mayonnaise

  • Canapé
  • medium
  • 4
  • 60 minutes, plus overnight pickling

PT1H

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Ingredients

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Oysters

Pickled vegetable salad

Citrus mayonnaise

1
To make the pickled vegetable salad, peel and thinly slice the carrot, celery and shallots, deseed and thinly slice the pepper and deseed the chilli. Put all the vegetables into a bowl
2
Pour the white wine vinegar, white wine, water and sugar into a pan and bring to a simmer. Pour this over the vegetables and season with salt
  • 75ml of white wine vinegar
  • 75ml of white wine
  • 75ml of water
  • 75g of caster sugar
  • salt to season
3
To make sure the vegetables are submerged, lay a piece of cling film on the surface and push them under. Cool, and leave overnight in the fridge
4
For the citrus mayonnaise, zest the lemon and orange. Finely chop the zest and garlic, then put the egg yolks, mustard, white wine vinegar, zest, and garlic into a food processor. Blend for 1 minute
5
Very slowly, with the motor running, add the oil to the food processor until the ingredients are emulsified. Season with salt and chill until ready to serve
  • 300ml of light olive oil
  • salt to season
6
To make the crispy Porthilly oysters, shuck all the oysters and clean the shells for serving
7
Put the flour, egg and breadcrumbs into 3 separate bowls. Season the flour. Roll each oyster in the flour, then the egg and finally the breadcrumbs
  • 100g of plain flour
  • 1 egg
  • 75g of Panko breadcrumbs
  • salt to season
8
When all the oysters have been coated, lay them out on a tray. This is best done just before cooking
9
Heat a deep-fat fryer to 180°C. Deep fry the oysters for 1 minute until crisp. Drain away any excess oil on kitchen paper
  • 500ml of sunflower oil
10
Drain the pickled vegetables and pile a good amount on each oyster shell followed by 3 deep-fried oysters. Serve with a lemon wedge and extra mayonnaise on the side
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