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Crumbed oysters with tartare sauce

Crumbed oysters with tartare sauce

“I usually prefer eating oysters au natural, but having tasted the crumbed version served simply with tartare sauce at Must Winebar, I can’t imagine enjoying them any other way now. Would you please ask chef Russell Blaikie for his recipe?”
Lucinda Booth, Perth, WA

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Crumbed oysters with tartare sauce

Serves 4
Oysters
For deep-frying:   vegetable oil
24   oysters, shucked
1   egg
125 ml (½ cup)   milk
50 gm (1/3 cup)   plain flour, seasoned
100 gm   Japanese breadcrumbs (see note)
To serve:   rock salt
To serve:   lemon wedges
Tartare sauce
100 gm   mayonnaise
25 gm (2 tbsp)   salted capers, soaked in water for 1 hour, drained and finely chopped
2 tbsp   finely chopped Spanish onion
1 tbsp   finely chopped cornichons
2 tbsp   finely chopped chives
1 tsp   finely chopped flat-leaf parsley
½   lemon, juiced


1 For tartare sauce, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Makes 1 cup. Tartare can be refrigerated in an airtight container for up 1 week.
2 Preheat oven to 100C. Heat vegetable oil in a deep-fryer or large deep saucepan to 180C. Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes. Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls. Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess. Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper.
3 To serve, spoon rock salt into the centre of 4 plates, arrange 6 oyster shells on top of each plate and place crumbed oysters in shells. Serve immediately with tartare sauce and lemon wedges to the side.

Note Japanese breadcrumbs, also called panko, are available from Japanese and Asian grocery stores and select supermarkets.

RECIPE Chef Russell Blaikie, Must Winebar (edited by Adelaide Lucas) PHOTOGRAPHY Con Poulos STYLING Vanessa Austin


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