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Monthly Recipe
Creole Style Crumbed Oysters
Preparation time: 10 minutes
Cooking Time: 2-3 minutes
You will need
12 fresh rock oysters (fresh from Oceanz Seafood)
3 cups flour
2 eggs
1 cup milk
3 cups Panko (Japanese Bread crumbs)
1-2 tbsp Cajun or Creole seasoning
Pinch freshly ground black pepper
Oil for shallow frying.
Combine the milk and eggs together in a bowl and set aside, then mix the ½ the spices into the panko crumbs, (these are available at your local supermarket.) toss to combine.
Put the other half of the seasoning mix into the flour then dredge the oysters through.
Next place them into the egg mix then roll into the panko crumbs.
Place into the hot oil which should be around 180°c until they float to the top (if using a deep fryer ) or are golden brown then turn over and repeat. This should only be around 1 minute per side.
Remove and drain on kitchen paper then serve with salad and citrus aioli, or spicy remoulade dressing along with lemon wedges to garnish.
Chefs Tip: I use an imported Creole seasoning mix but any local brand of Creole or Cajun spice has the same effect.
I also use my own brand BBQ oil (The Backyard gourmet by Derek the Chef available on line from my web site or here )then in a wok on the side burner.
Check out Dereks New Recipe Book: Motorhome Kitchen
