Crumbed Oysters with Italian Style Tartare

There’s nothing like a tasty crumbing to entice someone to try something new. As a past non-oyster eater, after eating them prepared this way, I realized what all the fuss was about and have been happily eating oysters any way, including raw, ever since. But I still love them like this, crispy crumb on the outside and soft and melting on the inside. The Italian style tartare is the perfect accompaniment.

Some might say that a good oyster should be left alone, served in all its natural beauty. Don’t get me wrong, I love freshly shucked oysters that taste of the sea. But there’s a lot of people out there who won’t eat them. I get it, I used to be one of those people. When I was younger, the thought of putting one of those slippery little suckers in my mouth was very off-putting. These converted me.

You get all their briny flavor with the added crunch, and you may even convert some ‘non-oyster eating’ family members in the process.

These make a very impressive appetiser, and are perfect for Christmas or other celebration.

The Italian-style tartare gives the oysters an added burst of creamy, briny, lemon flavour. Don’t be alarmed by the addition of an anchovy fillet, it gives an umami saltiness that makes the oysters sing.  Also great with any kind of seafood.

Crumbed Oysters with Italian Style Tartare

Crispy on the outside, soft and melting on the inside. Crumbed oysters will convert those who think they don't like oysters.

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Servings: 24

Ingredients Method Notes

Ingredients

  

• 24 oysters, shucked
• 2 eggs
• 60 ml milk
• 50 g plain flour
• 1 cup dried breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 tbsp dried oregano
• oil, for frying (such as rice bran/canola/vegetable)
• lemon wedges, to serve

Italian Style Tartare

• 250 ml mayonnaise
• 2 tbsp lemon juice
• 2 tbsp flat leaf parsley, finely chopped
• 2 tsp capers, drained and finely chopped
• 2 gherkins, finely chopped
• 1 anchovy fillet packed in oil, drained, finely chopped
• 1 clove of garlic, minced
• salt
• freshly ground black pepper

Method

 

1. Remove the oysters from their shells, reserve shells.
2. Whisk the eggs with the milk in a small bowl. Place the flour in a second bowl and the breadcrumbs in a third. Dip each oyster into the flour, then the egg mixture, then coat in breadcrumbs.
3. Pour enough oil in a saucepan to reach halfway up the sides. Heat to 180°C (350°F). Fry the oysters in batches for 30–45 seconds, or until golden. Drain on paper towel.
4. Put the crumbed oysters back into their shells. Serve with Italian tartare sauce and lemon wedges.

Italian Style Tartare

1. Mix the mayonnaise, lemon juice, parsley, capers, gherkins, anchovy and garlic together. Season to taste with salt and pepper.

Notes

The oyster shells have a habit of rolling around on the plate. You can serve them on a bed of rock salt (as pictured) or nestled on chopped lettuce/leaves.

Recipe from my book – Food for Sharing Italian Style, New Holland Publishers Images – Jonathan VDK