Gulf Fried Oysters Recipe
basil gribiche sauce, asparagus, pickled shallots, peppadew peppers
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Ingredients
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Fried Oysters
Basil Gribiche Sauce
Pickled Shallots
Asparagus
Peppadew Peppers
Method
Fried Oysters
- 1
Prepare the Oysters
Rinse the oysters under cold water and thoroughly drain them.
- 2
- 3
- 4
Fry the Oysters
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the oysters in batches for 2-3 minutes until golden brown. Remove and drain on paper towels.
Basil Gribiche Sauce
- 5
Make the Sauce
In a blender or food processor, combine mayonnaise, basil leaves, capers, Dijon mustard, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
Pickled Shallots
- 6
Pickle the Shallots
In a small saucepan, combine white vinegar, sugar, and salt. Heat until sugar dissolves. Pour over sliced shallots in a bowl and let sit for at least 30 minutes.
Asparagus
- 7
Prepare the Asparagus
Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet.
- 8
Roast the Asparagus
Roast in the oven for 10-15 minutes until tender.
Assembly
- 9
Serve
On a serving platter, arrange the fried oysters, roasted asparagus, pickled shallots, and peppadew peppers. Serve the basil gribiche sauce on the side for dipping.