Fried Rooney Oyster, Oyster Emulsion and Stout Pickled Onions

Difficulty hard
Preparation Time (mins) 25 mins
Cooking Time (mins) 1 mins
Servings 4
Fried Rooney Oyster
  • 12 shucked oysters (wash and dry the shell out in the oven)
  • 50g plain flour, seasoned with salt and pepper
  • 1 Cavanagh egg, beaten with a fork
  • 100g breadcrumbs (I use crumbs from a soda farl but use any leftovers)
  • Oil for frying
Oyster Emulsion
  • 3 shucked oysters
  • 1 Cavanagh egg yolk
  • Juice of half a lemon
  • 150ml rapeseed oil
Stout Pickled Onion
  • 1 small red onion, peeled and sliced finely into rings
  • 50ml Lacada stout
  • 25g brown sugar
  • 25ml malt vinegar
  • Seasalt to taste

Main Instructions
  1. Pat the oysters dry and dip in the flour, then the egg and finally roll in the crumb.
  2. Heat the oil to 180oc in your deep fat fryer and cook the oysters for 1 minute or until crisp and golden.
  3. Drain on kitchen paper.
Oyster Emulsion Instructions
  1. Blend the oysters, and their juice, the yolk and lemon in a blender for a minute. While still blending, trickle the oil in until fully incorporated. Check seasoning.
Stout Pickled Onion Instructions
  1. Place the onions in a bowl. Simmer the stout, sugar and vinegar until the sugar has dissolved. Season to taste with salt and pour over the onions. Leave for 20 minutes.
4th Instructions
  1. Place the fried oysters back in the shell and arrange on a platter.
  2. Spoon some of the emulsion into the side of the shell and top with a couple of pickled onion rings and a little micro celery if you wish. Place the rest of the emulsion in a bowl for dipping (also very nice with hot chips).
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