> Recipes > Oyster

Crispy oysters with pickled vegetable salad and citrus mayonnaise

Crispy oysters with pickled vegetable salad and citrus mayonnaise

Crispy oysters with pickled vegetable salad and citrus mayonnaise

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

PT1H

Recipe featured on

Feastive iOS app

Why not try?

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
  • 1 carrot
  • 2 celery sticks
  • 2 shallots
  • 1 red pepper
  • 1/2 red chilli
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
  • 3 egg yolks
  • 1 tsp English mustard
  • 1 tsp white wine vinegar
  • 1 lemon
  • 1 orange
  • 1 garlic clove
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
  • 14 Porthilly oysters
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
  • 1 lemon

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Oysters

Pickled vegetable salad

Citrus mayonnaise

Comments ()

Crispy oysters with pickled vegetable salad and citrus mayonnaise

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...