Recipes

Fried Oyster

Chef Dave Seigal|

Fried Oyster
4 (1 ratings)
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Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark Richardson of the Carlyle Restaurant, and Dave Seigal of Cull + Pistol. Catch them all this fall at The Lobster Place Presents Oyster Bash, a main attraction of the eighth-annual Food Network & Cooking Channel New York City Wine & Food Festival Presented By Food & Wine (NYCWFF). Tonight, for National Oyster Day, make chef Dave Seigal’s recipe for fried oysters. 
Servings
1
Ingredients
  • 3 egg yolks
  • 1.5 ounce lemon juice
  • 1 ounce dijon mustard
  • 5 dashes of liquid smoke
  • salt, to taste
  • 1.5 ounce water
  • 2 cloves of garlic
  • 4 cup canola blended oil
  • 1 pound red pearl onions, thinly sliced
  • 4 cup white vinegar
  • 2 1/2 cup water
  • 1 cup sugar
  • 3 oysters, shucked
  • 1 cup buttermilk
  • flour, enough to coat oysters
  • 3 mini crepes
  • 1 tablespoon smokey aioli
  • 5 ounce jamon serrano peppers, thinly sliced
  • 1 tablespoon pickled red pearl onions
  • 2 tablespoon parsley, chopped
  • lemon juice, to taste
Directions
  1. In a food processor, combine all ingredients except oil. Turn on and slowly add oil until emulsified. Taste and adjust as necessary.
  2. Peel onions, slice thin on mandolin. Bring all ingredients of pickling liquid (vinegar, water, and sugar) to a boil, then remove from heat. Pour warm liquid over onions and let stand at room temperature for 1 hour, then refrigerate.
  3. Dredge oysters in buttermilk, then flour and fry at 375 degrees F for 1 minute. Arrange 3 crepes on a plate and put a dot of aïoli in middle of each. Wrap fried oysters in thinly sliced jamon serrano, and put in center of crepes. Put another dot of aïoli on top of oyster, then top with pickled onion, and herbs.
 
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