RECIPES

Crispy Fried Oyster Appetizer with California Avocados

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Ingredients

Serves: 1
  Pacific Oysters, medium-sized
1/4  cup  flour
1/4  cup  panko breadcrumbs
  egg, beaten
  As needed  vegetable oil for frying
  thin mango slices
1/4  oz.  napa cabbage, chiffonade
1/4  oz.  red cabbage, chiffonade
Tbsp.  Creamy Cilantro Dressing (recipe follows)
Tbsp.  Kimchi Vinaigrette (recipe follows)
1/4    Fresh California Avocado, peeled, seeded, diced
  As needed  Micro greens for garnish
    Creamy Cilantro Dressing (Yield: 1/4 cup)
oz.  sour cream
tsp.  cider vinegar
tsp.  half and half
Tbsp.  chopped cilantro
  As needed  Salt and pepper to taste
    Kimchi Vinaigrette (Yield: 1/2 cup)
Tbsp.  kimchi
Tbsp.  kimchi seasoning
tsp.  Korean chili paste
1/2  tsp.  minced garlic
  green onion, finely chopped
tsp.  minced cilantro
Tbsp.  rice vinegar
1 1/2  Tbsp.  canola oil
1 1/2  Tbsp.  sesame oil
3/4  tsp.  fish sauce
  As needed  sugar to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Creamy Cilantro Dressing:

  1. Mix all ingredients together.

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.

To Assemble:

  1. Heat oil in a deep fryer or a deep, heavy pot on the stove to 350°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 for 1-3 minutes, until golden. Remove oysters and let drain on a paper towel lined tray.
  4. On a plate, arrange the mango slices in a star pattern from the middle of the plate fanning out.
  5. Mix cabbages together in a bowl with 1 Tbsp. of creamy cilantro dressing and salt and pepper. Place this mixture in the center of the mango star.
  6. Place oysters around the cabbage forming a point in the middle. Drizzle 1 Tbsp. Kimchi Vinaigrette around the oysters and on the mango. Add the diced avocado around the plate and top the oysters with micro greens. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Kevin Gin

Chef Kevin Gin, Bridges in Danville, CA

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