Crispy oysters with pickled vegetable salad and citrus mayonnaise
- Canapé
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Oysters
- 14 Porthilly oysters
- 100g of plain flour
- 1 egg , beaten
- 75g of Panko breadcrumbs (1)
- 500ml of sunflower oil
- 1 lemon , cut into wedges
- salt to season
Pickled vegetable salad
- 1 carrot
- 2 celery sticks
- 2 shallots
- 1 red pepper
- 1 garlic clove , crushed
- 1/2 red chilli
- 75ml of white wine vinegar
- 75ml of white wine
- 75ml of water
- 75g of caster sugar
- salt to season
Citrus mayonnaise
- 3 egg yolks
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 1 lemon
- 1 orange
- 1 garlic clove
- 300ml of light olive oil
- salt to season
Equipment
- Deep fat fryer
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
- 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
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
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Crispy oysters with pickled vegetable salad and citrus mayonnaise
