CookEat Recipe
Fried Oysters with Tartare Sauce
Fresh oysters in a golden flour, egg and breadcrumb coating with a cold herb and pickle Tartare sauce.
Method
Steps
Step 1
For the Tartare, finely chop the three small vinegar-pickled gherkins and one shallot. Measure one teaspoon drained capers and finely chop them. Wash and finely chop enough fresh herbs for half a teaspoon parsley, a quarter teaspoon tarragon and a quarter teaspoon chervil. In a clean cold bowl, whisk the one commercially pasteurized egg-yolk equivalent with half a teaspoon of the salt, half a teaspoon English mustard powder, one saltspoon cayenne and one tablespoon vinegar.
Step 2
Whisk in the one gill olive oil drop by drop, mixing continuously until all the oil is incorporated. Add all the prepared pickles, shallot, capers and herbs and whisk briskly for four minutes. Put the complete Tartare in a clean sauce bowl and refrigerate at 40°F or colder until serving; avoid a prolonged room-temperature hold.
Step 3
Use twenty-four large fresh oysters from a regulated supplier, freshly shucked into a clean cold plate and kept refrigerated until coating. Season with a separate half teaspoon salt and two saltspoons white pepper and turn carefully in the seasoning. Roll lightly in flour, dip in beaten whole egg and coat lightly in fresh breadcrumbs. Discard coating ingredients that have touched raw oysters.
Step 4
Heat fresh refined canola oil to 375°F in a suitable deep fryer or deep stable pan, following its safe fill instructions. Fry the oysters in uncrowded batches for about five minutes, with at least three minutes frying at 375°F, continuing until every centre and the egg coating reach at least 160°F and the flour coating is fully cooked. Lift out and drain thoroughly on clean absorbent paper or cloth.
Step 5
Sprinkle the hot oysters with the remaining half teaspoon salt. Dress on a clean warm dish and serve promptly with the complete cold Tartare in its separate sauce bowl.
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