Crispy Fried Oyster Appetizer

  • PREP TIME30 minutes

  • COOK TIME15 minutes

  • TOTAL TIME

  • SERVINGS1

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

Crispy Fried Oyster Appetizer

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Crispy Fried Oyster Appetizer

Ingredients

  • 3 Pacific oysters, medium
  • ¼ cup flour
  • 1 egg, beaten
  • ¼ cup panko breadcrumbs
  • Vegetable oil for frying
  • ¼ ripe fresh mango, thinly sliced
  • 1/4 oz Napa cabbage, chiffonade
  • 1 tbsp Creamy Cilantro Dressing
  • 1 tbsp Kimchi Vinaigrette
  • ¼ ripe, fresh California avocado, peeled, seeded, diced small
  • Micro greens for garnish

CREAMY CILANTRO DRESSING

  • 2 oz sour cream
  • 1 tsp cider vinegar
  • 1 tsp half and half
  • 1 tbsp chopped cilantro
  • Salt and pepper to taste

KIMCHI VINAIGRETTE

  • 1 tbsp kimchi
  • 1 tbsp kimchi seasoning
  • 2 tsp Korean chili paste
  • ½ tsp minced garlic
  • 3 tsp rice vinegar
  • 1½ tsp canola oil
  • 1½ tsp sesame oil
  • ¾ tsp fish sauce
  • Sugar to taste
  • 1 tsp minced cilantro
  • 1 green onion, finely chopped
  • PREP TIME 30 minutes

  • COOK TIME15 minutes

  • TOTAL TIME

  • SERVINGS1

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

Crispy Fried Oyster Appetizer

Instructions

To make oysters:

  1. Heat oil in a deep fryer or a deep, heavy pot to 350 degrees F.

  2. After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko.

  3. 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:

  1. Mix all ingredients together. Refrigerate until service. Makes ¼ cup.

To make Kimchi Vinaigrette:

  1. 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:

  1. Arrange mango slices in a star pattern from the middle of the plate fanning out.

  2. 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.

  3. Place oysters around the cabbage forming a point in the middle.

  4. Drizzle 1 Tbsp Kimchi Vinaigrette around the oysters and on the mango.

  5. Scatter diced avocado around the plate and top oysters with micro greens. Serve immediately.