Crispy Fried Oysters with Wasabi Aioli and Asian Pear and Endive Salad
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 902
- Total Fat
- 64
- Saturated Fat
- 6
- Carbohydrates
- 57
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 26
- Cholesterol
- 260
- Sodium
- 968
- Total: 1 hr 20 min
- Active: 1 hr 10 min
Ingredients
2 large egg yolks plus 2 large whole eggs
1 1/2 tablespoons white wine vinegar
1 cup canola oil, plus more for frying
Kosher salt
1 tablespoon wasabi powder
1 bunch fresh parsley, stems removed
4 cups coarse sea salt
1 Belgian endive, julienned
1 red endive, julienned
1 Asian pear, sliced thinly on a mandoline, then julienned
1 cup panko breadcrumbs
1 cup crushed wasabi peas, plus more for garnish
1 cup all-purpose flour
1 dozen Wellfleet oysters, shucked and bottom shells reserved
Directions
Special equipment:
a mandoline; a pastry bag; a deep-fryer- Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
- To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
- Toss the endives and pear in a small bowl and set aside.
- Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
- Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
- To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.