Pan Fried Oysters with Lemon Truffle Aioli
Makes One Serving, no matter how many oysters you use;)
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WINE PAIRING | |
|---|---|---|
| Chardonnay | ||
These fried oysters are superb – light, crispy & crunchy on the outside, soft & meaty on the inside, without being runny or chewy. Dipping them in earthy, lemony truffle aioli blows the mind.
You’ll want to eat them like popcorn until you’re sick. Consider yourself warned.
INGREDIENTS
- 2 Eggs, beaten
- 1/2 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2tsp Black Pepper, freshly ground
- Panko Bread Crumbs
- Fresh Oysters (we used shucked live Virginica oysters)
- Plus
- White Truffle Lemon Aioli Recipe
- Chive blossoms and/or fresh chives for garnish
DIRECTIONS
1
Make the aioli.
2
Chop the panko breadcrumbs in a food processor to break them into fine granules.
3
Mix the flour with the salt & pepper.
4
Set up a three-stage breading station – flour, egg, panko bread crumbs.
5
Heat 1/3″ of high heat oil (grapeseed, vegetable oil, etc) in a deep frying pan until it shimmers.
6
Toss the oysters in the seasoned flour, then dip them in the egg, then toss them in the breadcrumbs.
7
Test the oil with a few breadcrumbs. When it’s hot enough to fry (the oil bubbles around the test crumbs), gently lay in the oysters. Take care not to crowd the pan.
8
As each side of the oysters crisps and turns golden brown, turn them to cook the other sides.
9
When the oysters are done, move them to paper towels to drain off the excess oil.
10
Serve with the white truffle lemon aioli either spread on the plate or in a separate dish for dipping. Garnish with chive blossoms & fresh chives if desired.
Comments 3
I love the comment of this serving one no matter how many oysters you use. I love, love, love oysters. I think eating them raw is my favorite but nicely fried is a close second.
I love oysters and these look scrumptious! I’m drooling over this and I can easily eat 2 dozens of these without blinking my eyes! 😛
I normally don’t like fried oysters, but these were excellent. They were cooked perfectly.