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(Recipe ID: 592)
Preparation time: 25 minutes
Source: Vito De Carlos
Instructions for the perfect fried oysters.
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 20 Oysters
- 1/2 cup Fine Breadcrumbs
- 1 Egg, beaten
- 1 Tablespoon Whole Milk
- Fine Sea Salt and Fresh Ground Green Peppercorn, to taste *
- 1 Tablespoon Parsley, finely chopped
- 1 Tablespoon Butter
- 1/2 cup Cooking Extra Virgin Olive Oil *
- 1 bunch of Watercress, to garnish
- Open the oysters, carefully collecting their juice.
- Put them in a saucepan with their juice and cook over a low heat for 3 minutes. Strain and dry in a clean cheescloth. Coat with breadcrumbs.
- Mix beaten egg with milk, season with salt and pepper, add parsley and mix well.
- Dip the oysters in the egg mixture and then coat again with breadcrumbs.
- Meanwhile, in a fry-pan melt butter, add extra virgin olive oil and bring the fat to 350 F. Fry the oysters for 3 to 4 minutes in the hot fat until golden brown. Drain on paper towel and serve garnished with watercress.
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