Crispy Fried Oyster Appetizer

Servings: 1
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Recipe Categories: Appetizers & Side Dishes, Foodservice


3 Pacific oysters, medium size
1/4 cup flour
1 egg, beaten
1/4 cup panko breadcrumbs
Vegetable oil for frying
1/4 ripe fresh mango, thinly sliced
1/4 ounce Napa cabbage, chiffonade
1 tablespoon Creamy Cilantro Dressing
1 tablespoon Kimchi Vinaigrette
1/4 ripe, fresh California avocado, peeled, seeded, diced small
Micro greens for garnish
2 ounces sour cream
1 teaspoon cider vinegar
1 teaspoon half and half
1 tablespoon chopped cilantro
Salt and pepper to taste
1 tablespoon kimchi
1 tablespoon kimchi seasoning
2 teaspoons Korean chili paste
1/2 teaspoon minced garlic
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil
1 1/2 teaspoons sesame oil
3/4 teaspoon fish sauce
Sugar to taste
1 teaspoon minced cilantro
1 green onion, finely chopped


To make oysters:
Heat oil in a deep fryer or a deep, heavy pot to 350 degrees F. After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko. Gently place the oysters in the hot oil and fry 1 to 3 minutes, until golden. Remove oysters and let drain on a paper towel lined tray.

To make Creamy Cilantro Dressing:
Mix all ingredients together. Refrigerate until service. Makes ¼ cup.

To make Kimchi Vinaigrette:
Place all ingredients except green onion and cilantro in a blender. Blend until smooth. Add sugar as needed. Mix in cilantro and green onion. Makes ½ cup.

To plate:
Arrange mango slices in a star pattern from the middle of the plate fanning out. Mix both cabbages together in a bowl with 1 Tbsp Creamy Cilantro Dressing, salt and pepper. Place this mixture in the center of the mango star. Place oysters around the cabbage forming a point in the middle. Drizzle 1 Tbsp Kimchi Vinaigrette around the oysters and on the mango. Scatter diced avocado around the plate and top oysters with micro greens. Serve immediately.

Source: Chef Kevin Gin, Bridges Restaurant & Bar, Danville, CA