Fried Rooney oyster, oyster emulsion, stout pickled onions
Preparation Time 25 minutes
Cooking Time 1 minute
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
- 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
- Pat the oysters dry and dip in the flour, then the egg and finally roll in the crumb.
- Heat the oil to 180oc in your deep fat fryer and cook the oysters for 1 minute or until crisp and golden.
- Drain on kitchen paper.
Oyster Emulsion Instructions
- 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
- 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.
- To Assemble
- Place the fried oysters back in the shell and arrange on a platter.
- 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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