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Fried oysters with corn and chilli

If you don't like the slippery texture of raw oysters, this dish will have you enjoying the shellfish in a whole new way. Purists may scoff, but there's no doubt these are delicious.

You'll need

For deep-frying: vegetable oil 12 large Sydney rock oysters, shucked, shells rinsed and dried For dusting: seasoned plain flour 2 eggs, lightly whisked 140 gm (2 cups) fine breadcrumbs from soft white bread   Corn purée 1 tbsp olive oil 1 onion, finely chopped 2 corn cobs, kernels removed 250 ml (1 cup) chicken stock 10 gm butter 1 garlic clove, thinly sliced   Chilli sauce 6 long red chillies 2 tsp cider vinegar 1 tsp olive oil


  • 01
  • For corn purée, heat olive oil in a saucepan over low-medium heat, add onion and sauté until very tender (8-10 minutes). Add corn and stock, simmer until corn is tender (8-10 minutes). Transfer to a blender, add butter and garlic and process until smooth, season to taste and set aside.
  • 02
  • For chilli sauce, preheat oven to 200C. Place chillies on an oven tray and roast until tender (5-7 minutes), transfer to a zip-lock bag, seal and set aside for 10 minutes to steam. Peel chillies (discard skin), finely chop, combine with vinegar and olive oil and season to taste.
  • 03
  • Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Pat oysters dry with absorbent paper, dust in seasoned flour, then dip in beaten egg and coat in breadcrumbs, shaking off excess in between. Deep-fry oysters in batches until golden (2-3 minutes; be careful as hot oil will spit), then drain on absorbent paper.
  • 04
  • To serve, spoon a little corn purée into the base of each oyster shell, top with a fried oyster, drizzle with chilli sauce and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2010

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