Phyllo Crisp Oysters With Remoulade
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Creme Fraiche2 tbsps
Chives (chopped)1 tsp
Capers (chopped)1
Salt3 cups
Vegetable Oil1 cup
All-Purpose FlourDirections:
1
Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater
2
Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice
3
Season with salt and pepper, to taste
4
Cover and refrigerate until ready to use
5
Make the Oysters: Mix the water into the tempura flour and refrigerate
6
Shuck the oysters and set aside
7
Reserve half of the shells for presentation and scrub them clean
8
On a clean work surface, lay out the shredded phyllo
9
Heat the vegetable oil in a medium-sized pot to 350 degrees F
10
(To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface
11
) Adjust the burner to keep the temperature constant
12
Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover
13
Fry the oysters, turning them occasionally with a fork, until lightly browned
14
Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt
15
On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed
16
Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster