Crispy oysters with pickled vegetable salad and citrus mayonnaise

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Porthilly oysters 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.

First published in 2015
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Pickled vegetable salad

Citrus mayonnaise


  • Deep fat fryer


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
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
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
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
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
To make the crispy Porthilly oysters, shuck all the oysters and clean the shells for serving
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 (1)
  • salt to season
When all the oysters have been coated, lay them out on a tray. This is best done just before cooking
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
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
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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