Crispy Fried Oysters with California Avocado

Crispy Fried Oysters with California Avocado

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Credit: Kevin Gin, Executive Chef, Bridges Restaurant, Danville Calif.
The National Culinary Review, May 2013

Ingredients

3 medium-size Pacific oysters
¼ cup flour
¼ cup panko breadcrumbs
1 egg, beaten
Vegetable oil, for frying
6 thin fresh mango slices
¼ oz. napa cabbage, chiffonade
¼ oz. red cabbage, chiffonade
¼ ripe fresh large (8 oz.) California avocado, peeled, seeded, diced
Microgreens, for garnish
Creamy Cilantro Dressing (recipe follows)
Kimchi Vinaigrette (recipe follows)

Creamy Cilantro Dressing
2 oz. sour cream
1 t. cider vinegar
1 t. half-and-half
1 T. chopped cilantro
Salt and pepper, to taste

Kimchi Vinaigrette
1 T. kimchi
1 T. kimchi seasoning
2 t. Korean chili paste
½ t. minced garlic
3 T. rice vinegar
1½ T. canola oil
1½ t. sesame oil
¾ t. fish sauce
Sugar, to taste
1 green onion, finely chopped
1 t. minced cilantro

Instructions

1. Heat oil in deep fryer or deep, heavy pot on stove to 350°F. Shuck oysters; drain in colander. Dip each oyster in flour, shaking off excess; dip in egg, then panko. Gently place oysters in hot oil; fry 1-3 minutes, until golden. Remove oysters; let drain on a paper-towel-lined tray.

2. On plate, arrange mango slices in star pattern from middle of plate, fanning out. Mix cabbages together in bowl with 1 T. creamy cilantro dressing, salt and pepper. Place mixture in center of mango star. Place oysters around cabbage, forming point in middle. Drizzle 1 T. kimchi vinaigrette around oysters and on mango. Add diced avocado around plate; top oysters with microgreens.

Creamy Cilantro Dressing
Method: Mix together sour cream, vinegar, half-and-half, cilantro, salt and pepper.

Kimchi Vinaigrette
Method: Put kimchi, kimchi seasoning, chili paste, garlic, vinegar, canola oil, sesame oil and fish sauce in blender. Blend until smooth. Add sugar, as needed. Mix in green onion and cilantro.

Yield

1 serving

Tags

Appetizer, Seafood, The National Culinary Review

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