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Fried oysters with corn and chilli

Australian Gourmet Traveller recipe for fried oysters with corn and chilli.

By Rodney Dunn
  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
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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.

Ingredients

  • 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 fine breadcrumbs from soft white bread (2 cups)
Corn purée
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 corn cobs, kernels removed
  • 250 ml chicken stock (1 cup)
  • 10 gm butter
  • 1 garlic clove, thinly sliced
Chilli sauce
  • 6 long red chillies
  • 2 tsp cider vinegar
  • 1 tsp olive oil

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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  • Author: Rodney Dunn