Crispy Fried Oyster Appetizer

Takes , serves 1.

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

Crispy Fried Oyster Appetizer

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