Crispy focaccia oysters with oyster mayonnaise
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Nathan Outlaw's easy seafood canapé recipe might be simple to prepare, but the results are special enough to grace the platters at even the most elegant of parties. Known for his love of fish and seafood, Nathan lets the oyster really shine with an oyster mayonnaise to accompany the fried oysters, with the focaccia breadcrumbs adding luxurious crunch. Serve on a plate with a bowl of mayonnaise for dipping, or alternatively serve them in their clean shells with a dollop of mayonnaise for extra wow factor.
First published in 2016
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Ingredients
Metric
Imperial
- 14 oysters, shucked with the juices retained
Oyster mayonnaise
- 2 egg yolks
- juice of half a lemon
- 300ml of rapeseed oil
- 1 pinch of salt
Fried oysters
- 50g of plain flour
- 1 egg, beaten
- 100g of breadcrumbs, from a focaccia loaf
- Cornish sea salt
- freshly ground black pepper
- vegetable oil, for deep-frying
To serve
- 1 lemon, cut into wedges to serve
SAVE RECIPE
Equipment
- Food processor
- Deep-fryer
Method
1
Begin by preparing the oyster mayonnaise. Place the egg yolks, lemon juice and two of the shucked oysters into a food processor and blend together for a few seconds
- 2 oysters, shucked with the juices retained
- 2 egg yolks
- juice of half a lemon
2
With the motor running, slowly pour in the rapeseed oil until it is fully incorporated and emulsified. Mix in the reserved juices from the oysters and a pinch of salt then transfer to a bowl and refrigerate until serving
- 300ml of rapeseed oil
- 1 pinch of salt
3
For the fried oysters, place the plain flour in a shallow dish, the beaten egg in another dish and the focaccia breadcrumbs in a third. Season the flour with a little Cornish sea salt and ground black pepper
- 50g of plain flour
- 1 egg, beaten
- 100g of breadcrumbs, from a focaccia loaf
- Cornish sea salt
- freshly ground black pepper
4
Preheat a deep-fryer to 180°C
- vegetable oil, for deep-frying
5
Roll the oysters one at a time first in the seasoned flour, then the beaten egg and finally the focaccia breadcrumbs to create a thick, even coating. Place on a tray or plate ready to be fried
- 12 oysters, shucked with the juices retained
6
Deep-fry the oysters for 1 minute or until golden then drain any excess oil on kitchen paper. Serve with the oyster mayonnaise on the side and lemon wedges to squeeze over
- 1 lemon, cut into wedges to serve
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