OYSTER FRITTERS WITH SEAWEED MAYONNAISE

OYSTER FRITTERS WITH SEAWEED MAYONNAISE

If you’re not a fan of raw oysters and hate the thought of that ‘snot’ texture, this is the oyster dish for you! Here the oysters are deep-fried until crispy and cooked through. Think of them as chicken nuggets that taste of the sea! Serve these with a dipping mayonnaise that tastes of seaweed and has a little kick from wasabi.

INGREDIENTS

SERVES: 4

250g plain white flour, plus extra for dusting

20g fresh yeast, crumbled

500ml milk, blood heat

Vegetable oil for deep-frying

24 large rock oysters

Lemon wedges, to serve

For the seaweed salt:

1 sheet nori seaweed

4 teaspoons sea salt flakes

For the seaweed mayonnaise:

50g fresh gutweed

120ml rice wine vinegar

2 egg yolks

1 tsp wasabi paste

250ml vegetable oil

METHOD

1: Mix the flour and yeast together in a large bowl and make a well in the centre. Gradually whisk in the milk to form a batter. Cover with clingfilm and leave for 1 hour at room temperature until slightly bubbly and aerated.

2: Meanwhile, make the seaweed salt. Break the seaweed sheet into a food processor and pulse a couple of times. Add the sea salt and pulse a few more times until well blended together. Leave to one side until needed.

3: To make the seaweed mayonnaise, first pick over the gutweed and rinse it well, making sure you get rid of all dirt and any grit, then squeeze it dry. Place it in a food processor with the rice wine vinegar, egg yolks and wasabi paste and blend. With the motor running, slowly add the oil until it emulsifies and thickens. Transfer to a bowl, cover and chill until needed.

4: Open the oysters and strain off the liquid. When you are ready to deep-fry the oyster fritters, heat enough oil for deep-frying in a deep-fat fryer or a heavy-based saucepan until it reaches 180°C.

5: One at a time, dust the oysters in flour and shake off the excess, then dip them into the batter, letting the excess drip off.

6: Deep-fry the oysters for about 2 minutes until golden brown. Use a slotted spoon to remove them from the oil, drain well on kitchen paper, then season with the seaweed salt.

7: Serve immediately with the mayonnaise and lemon wedges for squeezing over.

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INGREDIENTS

SERVES: 4

250g plain white flour, plus extra for dusting

20g fresh yeast, crumbled

500ml milk, blood heat

Vegetable oil for deep-frying

24 large rock oysters

Lemon wedges, to serve

For the seaweed salt:

1 sheet nori seaweed

4 teaspoons sea salt flakes

For the seaweed mayonnaise:

50g fresh gutweed

120ml rice wine vinegar

2 egg yolks

1 tsp wasabi paste

250ml vegetable oil

METHOD

1: Mix the flour and yeast together in a large bowl and make a well in the centre. Gradually whisk in the milk to form a batter. Cover with clingfilm and leave for 1 hour at room temperature until slightly bubbly and aerated.

2: Meanwhile, make the seaweed salt. Break the seaweed sheet into a food processor and pulse a couple of times. Add the sea salt and pulse a few more times until well blended together. Leave to one side until needed.

3: To make the seaweed mayonnaise, first pick over the gutweed and rinse it well, making sure you get rid of all dirt and any grit, then squeeze it dry. Place it in a food processor with the rice wine vinegar, egg yolks and wasabi paste and blend. With the motor running, slowly add the oil until it emulsifies and thickens. Transfer to a bowl, cover and chill until needed.

4: Open the oysters and strain off the liquid. When you are ready to deep-fry the oyster fritters, heat enough oil for deep-frying in a deep-fat fryer or a heavy-based saucepan until it reaches 180°C.

5: One at a time, dust the oysters in flour and shake off the excess, then dip them into the batter, letting the excess drip off.

6: Deep-fry the oysters for about 2 minutes until golden brown. Use a slotted spoon to remove them from the oil, drain well on kitchen paper, then season with the seaweed salt.

7: Serve immediately with the mayonnaise and lemon wedges for squeezing over.

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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