Fried Oysters with lemon confit, cilantro, and pepperoncini
Serves 4 | Prep time 2-3 hours | Cook time approx. 20 min
This dish goes perfectly with our HALL Napa Valley Sauvignon Blanc
INGREDIENTS:
LEMON AIOLI
2 OZ. PRESERVED LEMON (CAN FIND IN A SPECIALTY GROCERY STORE)
2 EGG YOLKS
1 C. OLIVE OIL
1 GARLIC CLOVE
1 t. DIJON MUSTARD
FRIED OYSTERS
16 FRESH OYSTERS, SHUCKED
4 C. BUTTERMILK
2 C. FLOUR
4 EGGS, BEATEN
2 C. CORNMEAL
GARNISH
1 BUNCH CILANTRO, CHOPPED
2 OZ. SLICED PEPPERONCINI
6 C. PEANUT OIL, FOR FRYING
- THE AIOLI: To make lemon aioli, place egg yolks, garlic, lemon confit and mustard in a blender. Blend over medium speed and slowly drizzle in olive oil until right consistency. Season with salt.
- OYSTER PREP: Soak oysters in buttermilk for 2-3 hours.
- FRYING: In a large saucepan or deep fryer, heat oil to 350˚. In the meantime, toss oysters in flour to coat, then egg wash and finally the cormeal. Fry in batches until golden brown and crispy.
- GARNISH: oysters with cilantro and sliced pepperoncini. Serve alongside lemon aioli
