When I needed a few oysters to make an oyster dressing, it occurred to me that there were enough oysters leftover for the number of guests at Christmas Eve dinner, so remembering I had seen this style of oyster made at Marin Joe’s, I decided to try them with my own spin.
| 1 jar shucked oysters flour for dredging 1 egg garlic powder olive oil for frying squid aioli or creme fraiche wasabi flavored caviar |
Directions:
If you can find a small packet of squid ink, then you’ll be able to mix it with mayonnaise to create the black background for the wasabi caviar. If not, creme fraiche is also a good choice.
The frying is so easy, I forgot to take photos of each stage, so the verbal description will have to do. Remove the oysters from the jar and drain, then dredge in flour, dip in the whipped egg and fry in the olive oil over a medium heat. Drain on a paper towel and plate. Place a dab of the aioli or creme fraiche on top and spoon on the caviar.
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