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Recipe# 4114 CRISPY FRIED OYSTERS March 3rd, 2008

Recipe# 4114 CRISPY FRIED OYSTERS March 3rd, 2008

CREATED Mar 3, 2008

South Street Chef Jacques Shye: Crispy Fried Oysters with Napa Cabbage Slaw

Oysters
12 oysters in the shell
1   egg
2   tablespoons heavy cream
½  cup all purpose flour
 1 teaspoon freshly ground black pepper
2   cups panko (Japanese bread crumbs)
1   cup peanut oil
     Kosher salt

Shuck the oysters and reserve the bottom part of the shell. Whisk together the egg and cream. Season the flour with the black pepper. Dredge the oysters in flour and shake off the excess. Dip the oysters in the egg wash and coat with panko breadcrumbs. Refrigerate the oysters. Heat peanut oil to 350 degrees in a large saute´ pan. Fry the oysters until golden brown on both sides, approximately two minutes. Remove and drain on paper towels.

Napa Cabbage Slaw
1  medium head napa cabbage, shredded
1  small carrot, finely julienned
1 small jalapeno pepper, finely julienned
4  green onions, finely julienned
½ teaspoon grated ginger
¼ cup sugar
¼ cup rice vinegar
1  ounce soy sauce

Combine all ingredients and let stand at room temperature for at least 30 minutes. Put a small pile of slaw in each of the reserved oyster shells. Top with a fried oyster. Serves 6 as an appetizer.