Crispy Fried Oyster Appetizer
Servings: 1
Prep Time: 30 minutes
Cook Time: 15 minutes
Course: Mango Snack Recipes
Keyword: Mango Chef Creations, Mango Snack Recipes


  • 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

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