Potato and Fennel Crusted Oysters with Mustard Dressing

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Tip when schucking oysters: keep the oysters cold.

Yield: 3 servings

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Ingredients

  • 1 dozen oysters shucked
  • CRUST
  • 1 egg lightly beaten
  • 1 tbls. A.P. flour
  • 1 baking potato peeled and shredded
  • 1/2 onion grated
  • 1/2 cup of shredded fennel
  • 1 cup clarified butter
  • NAPLES VALLEY MUSTARD DRESSING
  • 2 tbls. mustard
  • 1 tbls. mayonnaise
  • pinch of cayenne
  • 1/4 cup champagne vinegar
  • 3/4 cup oil
  • 1 tbls. chopped chives
  • juice of 1 lemon

Directions

  1. In a mixing bowl, mix the egg with flour, salt and pepper.
  2. In a colander, toss the potato, apple and onion and squeeze dry.
  3. Add the egg mixture and stir to combine.
  4. Coat each oyster with the potato mixture, and brush with clarified butter, refrigerate 30-60 minutes.
  5. In a large sauté pan heat 1/2 cup of oil, add oysters to the oil making sure not to let them touch.
  6. Fry the oysters over high heat until golden brown on the bottom.
  7. Turn each oyster and fry until golden and crisp.
  8. Drain oysters on paper towels.
  9. Prepare mustard dressing: In a mixing bowl combine mustard, mayo, cayenne, vinegar and mix well.
  10. Slowly whisk in the oil, add the chives adjust seasoning with salt, pepper, and lemon juice.
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