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Fried Oysters

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Ingredients
  Oyster 8 Medium
  Tenderloin 1 Large (Hatfield)
  Lemon 1 Large
  Potatoes 2 Cup (32 tbs), diced
  Flour 1 Cup (16 tbs)
  Egg 1 Large, whole, beaten
  Cornmeal 1 Cup (16 tbs)
  Butter 3 Tablespoon
  Deglazing spirit 1 Cup (16 tbs)
  Garlic 1 Large, minced finely and frozen (Dorot cube)
  Basil 1 Teaspoon, minced finely and frozen (Dorot cube)
  Parsley 1 Teaspoon, minced finely and frozen (Dorot cube)
  Mustard greens 10 Large
  Demi glace 1 Cup (16 tbs)
  Nutmeg 1 Pinch, grated
  Cream 1 Cup (16 tbs)
Directions

GETTING READY
1. In a pot of boiling water add diced potatoes and boil until the potatoes are done.
2. Preheat oven at 350 degrees F.

MAKING
3. Coat the oyster in flour, egg wash and corn meal.
4. In a pan heat 3 cups of oil to medium high heat and deep fry the breaded oysters.
5. Cut the tenderloin into slices and flatten with a cooking hammer.
6. In another pan melt a tablespoon of butter and sear the tenderloin in it to glaze on both sides.
7. Add any deglazing spirit and flambe.
8. Add a dorot garlic cube, basil cube and parsley cube and some beer and black pepper.
9. Cut some mustard greens roughly and add into the monkfish.
10. Ladle some demi-glace or brown sauce and cook for a while until the mustard greens are wilted.
11. Deep fry some more breaded oysters.
12. Grate nutmeg over the potato, add cream and butter and mash.

SERVING
13. Cut wedges from a lemon and on a serving plate arrange fried oysters with some fresh mustard greens.
14. On a plate spread mashed potatoes, top with a cooked tenderloin and then with wilted mustard along with the cooked sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Deep Fried
Ingredient: 
Oyster
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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