Recipes

These fried oysters are so light and crispy, it’s hard not to justify eating a whole batch yourself. Better yet, they’re gluten free! This is a great dish to share as a snack with friends. The aioli comes together quickly thanks to store bought mayonnaise, but your guests would never know it’s not homemade.

2 cloves garlic, grated on a microplane

1 tablespoon rice wine vinegar

⅓ cup mayonnaise

½ teaspoon aleppo pepper

½ cup rice flour, plus 2 tablespoons for dusting oysters

1 large egg, whisked

1 teaspoon tamari

½ cup soda water

2 tins Ekone original smoked oyster, drained

⅔ cup neutral oil, for frying

Flaky salt to season

Lemon wedges for serving

To make the aioli, add the grated garlic and rice wine vinegar to a small mixing bowl. Set aside to macerate for at least 5 minutes. Add the mayonnaise, aleppo pepper, and a pinch of salt. Mix well and taste for seasoning. Adjust with another pinch of salt or splash of vinegar if necessary. Set aside while you fry the oysters.

Sift the rice flour into a medium mixing bowl. Add the whisked egg, tamari and soda water, and whisk until the batter is completely smooth. Dredge each oyster in the remaining rice flour.

Line a quarter sheet tray or large plate with a few sheets of paper towel. Heat the frying oil in a small saucepan set over medium heat. When ripples begin to appear in the surface of the oil, it’s ready for frying! Be sure by testing a small splash of the batter: it should sizzle voraciously upon contact. Give each oyster a dunk in the batter, then transfer them to the hot oil with a slotted spoon. Cook for 2 minutes per side, until golden brown. Transfer the fried oyster to the paper towel lined sheet tray, and season with a generous pinch of flaky salt.

Serve the fried oysters hot with aioli and lemon wedges.