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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.