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Ingredientes
- 24 x oyster, shucked oil, for frying Batter
- 3/4 c. flour
- 1 x egg, lightly, beaten
- 1/4 tsp salt
- 2 Tbsp. extra virgin olive oil
- 1 c. beer Cornichon Mayonnaise
- 2 x egg, yolks
- 1 tsp vinegar
- 1 1/4 c. vegetable oil
- 1/4 tsp cayenne pepper
- 2 Tbsp. sweet gherkin pickle, minced
- 1 Tbsp. fresh parsley, minced
- 1 Tbsp. capers
- 1 tsp fresh tarragon, minced
- 2 x hard boiled egg, finely, minced salt freshly cracked black pepper
Direcciones
- Pat oysters dry.
- Working with 4 or possibly 5 at a time, dip each oyster into batter and carefully place it into the warm oil for 2 to 3 min.
- Turn it over half way through cooking time.
- Remove from oil, drain on paper towel and serve immediately with Cornichon Mayonnaise.
- Batter:Place flour, egg, salt and extra virgin olive oil in a bowl.
- Lightly mix together while adding the beer.
- Mix only till incorporated.
- Set aside for about 30 min to rest.
- Cornichon Mayonnaise:In a bowl whisk egg yolk till creamy. Continue whisking while adding vinegar.
- Keep whisking while slowly adding extra virgin olive oil.
- Make sure the oil emulsifies.
- Mix the rest of the ingredients into mayonnaise. Check the seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 850 | |
| Calories from Fat 706 | 83% |
| Total Fat 79.76g | 100% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 1.76g | |
| Cholesterol 161mg | 54% |
| Sodium 429mg | 18% |
| Potassium 192mg | 5% |
| Total Carbs 24.15g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.26g | 1% |
| Protein 11.11g | 18% |
