Prepare the Lemon-Herb Hollandaise: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks and 2 tablespoons of lemon juice until pale and thickened. Gradually whisk in clarified butter, a little at a time, until emulsified and smooth. Stir in chives, parsley, and a pinch of cayenne pepper. Keep warm.
Prepare the Panko Coating: In a shallow dish, combine all Panko Coating ingredients.
Prepare the Wet Batter: In a separate shallow dish, whisk together egg yolks and ice water.
Dredge the Oysters: Dredge each oyster in the flour, then dip into the Wet Batter, and finally coat thoroughly with the Panko mixture.
Fry the Oysters: Heat Grapeseed oil in a large skillet over medium-high heat to 350°F (175°C). Carefully add the oysters in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove oysters with a slotted spoon and place on a paper towel-lined plate to drain.
Serve immediately with Lemon-Herb Hollandaise.
Ingredients
4
1 pint473 mLOysters-Kumamoto or similar high-quality
1 cup100 gPanko breadcrumbs
1/4 cup30 gAll-purpose flour-finely milled
1 tsp5 mLLemon zest
1/2 tsp2.5 mLOld Bay seasoning
1/4 tsp1.25 mLWhite pepper
1/2 tsp2.5 mLSalt-sea salt
2480 mLEgg yolks-large
1/4 cup60 mLIce water
Grapeseed oilAs needed-for frying
4113 gEgg yolks-large
1/2 cup113 gUnsalted butter-clarified
2 tbsp30 mLLemon juice-freshly squeezed
1 tbsp15 mLChives-finely chopped
1 tbsp15 mLParsley-finely chopped
PinchTo tasteCayenne pepper
Equipment
Double boiler
Shallow dishes
Large skillet
Slotted spoon
Paper towels
Thermometer
Instructions
Prepare the Lemon-Herb Hollandaise: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks and 2 tablespoons of lemon juice until pale and thickened. Gradually whisk in clarified butter, a little at a time, until emulsified and smooth. Stir in chives, parsley, and a pinch of cayenne pepper. Keep warm.
Prepare the Panko Coating: In a shallow dish, combine all Panko Coating ingredients.
Prepare the Wet Batter: In a separate shallow dish, whisk together egg yolks and ice water.
Dredge the Oysters: Dredge each oyster in the flour, then dip into the Wet Batter, and finally coat thoroughly with the Panko mixture.
Fry the Oysters: Heat Grapeseed oil in a large skillet over medium-high heat to 350°F (175°C). Carefully add the oysters in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove oysters with a slotted spoon and place on a paper towel-lined plate to drain.
Comments