Porthilly oysters - which Nathan recommends using - are local to Nathan Outlaw's native Cornwall - if you're unable to get hold of them, use any high quality, fresh oysters from your fishmonger

Method
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
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
6.
To make the crispy Porthilly oysters, shuck all the oysters and clean the shells for serving
VideoVideo: Open an oyster
Shucking an oyster
Wrap a teatowel over one hand and use it to hold the oyster firmly. Holding a knife in the other hand, place the tip of the knife at the base of the oyster hinge, twist the knife using pressure. Then, without pressure, lever the knife upwards, or twist it to prise the hinge open. Slide the knife under the top sheel to release the oyster and remove the shell
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
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
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Oyster canapé recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Oysters

Pickled vegetable salad

Citrus mayonnaise

Equipment

  1. Deep fat fryer

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Nathan Outlaw crumbed and fried oysters come with lightly pickled vegetables and a citrus mayonnaise, making a beautifully delicate canapé for a special occasion

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