Recipe: Crispy Oysters

Details

Published on Saturday, 08 September 2012 10:13

Written by Nadja Maril

These elegant appetizers give a new twist to Oysters on the Half Shell!  This recipe was provided to TASTE by Executive Chef Kevin Relf from West Kitchen & Tavern, located at 126 West St. in Annapolis. Pair pickled onion, avocado aioli, and fresh oysters, breaded and fried, to wow your the guests at your next gathering.

What you'll need

For the breading

1 cup of AP flour

1/2 cup cornstarch

1/2 cup semolina flour

For the avocado aioli

1 avocado

1/4 cup of mayonaise

1/2 lime, juiced

1/2 tsp. of minced garlic

1 tsp. sugar

Salt and pepper to taste

Combine all the above infredients in a food processor and puree until smooth.

For the pickled onions

1 red onion

1 bay leaf

5 pink peppercorns

salt and fresh ground pepper to taste

1/2 cup of white vinegar

1 1/2 cups of extra virgin olive oil

Directions

Heat the oil and vinegar in separate pots until just boiling and then combine all the other ingredient in a third pan. Next add the vinegar to the third pan, and then add the hot oil and season to taste.

Bread and fry the oysters in hot oil and then drain on brown paper.

To assemble

For each serving, place an oyster back in a shell, for a total of three on each plate. Add 1/2 teaspoon of the pickled red onion and a 1/2 teaspoon of the avocado aioli and garnish with a sprig of cilantro.

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