Crispy Bluff Oysters with Smoked Chilli Blend
Serves 4
Ingredients
- 24 freshly shucked Bluff oysters
- 1 cup plain flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Neutral oil, for deep-frying
- 3 tbsp Glasseye Creek Smoked Chilli Sauce
- 1 lemon
Method
1. Pat the Bluff oysters dry. Set up separate dishes of seasoned flour, beaten egg and panko.
2. Coat each piece in flour, egg and crumbs, pressing the crumbs on firmly. Chill for 10 minutes.
3. Heat oil to 175-180°C. Fry in small batches until crisp and cooked: oysters 60-90 seconds, fish 3-4 minutes per side, and prepared mountain oysters 2-3 minutes per side. Drain on a rack.
4. Mix the sauce with mayonnaise and lemon. Serve immediately, assembling the po boys with lettuce and rolls where applicable.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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