Equipment
Ingredients
Oysters and Coating
- 12 oysters, shucked
- 120 g cornmeal
- 2 g salt
- 1 g white pepper, ground
- ½ g cayenne pepper
- 960 ml vegetable oil
Chive Mayonnaise and Base
- 228 g mayonnaise
- 15 g chives, snipped into 3mm pieces
- 15 ml lemon juice
- 1 lettuce, cut into 2.5cm canoes, chilled
Nutrition (per serving)
Method
Drain the shucked oysters thoroughly to remove excess liquid.
Combine cornmeal, salt, white pepper, and cayenne on a paper towel.
Roll each oyster in the seasoned cornmeal until fully coated.
Place coated oysters in a colander and shake gently to remove excess cornmeal.
Heat vegetable oil in a cast-iron skillet to 175°C (350°F) over medium-high heat.
Whisk mayonnaise, chives, and lemon juice in a small bowl until smooth.
Place a dollop of chive mayonnaise onto each chilled lettuce canoe and arrange on a platter.
Fry oysters in batches of 3 or 4 until the coating is light golden brown.
Transfer fried oysters to paper towels using a slotted spoon to drain.
Place one warm oyster onto each prepared lettuce canoe and serve immediately.
Chef's Notes
- Ensure oysters are very dry before dredging; excess moisture will cause the cornmeal to clump and not adhere properly.
- For an extra crispy coating, consider a double dredge: oyster, flour, egg wash (not in this recipe, but a common variation), then cornmeal.
- Maintain a consistent oil temperature of 175°C (350°F). If the oil is too cool, the oysters will absorb too much grease; if too hot, the coating will burn before the oyster is cooked through.
- Fried oysters are best served immediately after frying for optimal texture and temperature. The contrast between the hot, crispy oyster and the cool, crisp lettuce is key.
- Don't be afraid to season the cornmeal generously. Oysters have a natural brininess, but the coating needs its own flavor boost.
Storage
Refrigerator: 24 hours — Texture will degrade significantly upon storage
Reheating: Reheat in a 200°C (400°F) oven until crisp
