Crispy Fried Oyster Appetizer with California Avocados
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Ingredients
Serves: 1| 3 | Pacific Oysters, medium-sized | |
| 1/4 | cup | flour |
| 1/4 | cup | panko breadcrumbs |
| 1 | egg, beaten | |
| As needed | vegetable oil for frying | |
| 6 | thin mango slices | |
| 1/4 | oz. | napa cabbage, chiffonade |
| 1/4 | oz. | red cabbage, chiffonade |
| 1 | Tbsp. | Creamy Cilantro Dressing (recipe follows) |
| 1 | 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) | ||
| 2 | oz. | sour cream |
| 1 | tsp. | cider vinegar |
| 1 | tsp. | half and half |
| 1 | Tbsp. | chopped cilantro |
| As needed | Salt and pepper to taste | |
| Kimchi Vinaigrette (Yield: 1/2 cup) | ||
| 1 | Tbsp. | kimchi |
| 1 | Tbsp. | kimchi seasoning |
| 2 | tsp. | Korean chili paste |
| 1/2 | tsp. | minced garlic |
| 1 | green onion, finely chopped | |
| 1 | tsp. | minced cilantro |
| 3 | 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:
- Mix all ingredients together.
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.
To Assemble:
- Heat oil in a deep fryer or a deep, heavy pot on the stove to 350°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 for 1-3 minutes, until golden. Remove oysters and let drain on a paper towel lined tray.
- On a plate, arrange the mango slices in a star pattern from the middle of the plate fanning out.
- 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.
- 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.
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