Canned oysters – for many, a first frown. Those who have tried the Galician specimens from O Submarino no longer frown. Thomas Vetter from SardinenbarBerlin goes one step further and tosses them into a beer batter, like the one you know from Fish and Chips. With a seaweed mayonnaise from Brittany. An aperitif that guests will still be talking about the next day.
Seafood · Aperitif · Galicia
Fried Oysters from Galicia with Seaweed Mayonnaise
A culinary rarity: exquisite canned oysters from Galicia, fried in a crispy “Fish and Chips” batter and served with an innovative seaweed mayonnaise from Brittany. A recipe by Thomas Vetter, owner of SardinenbarBerlin.
Ingredients
For two cans of oysters
2 cans of Galician oysters 125 ml non-alcoholic beer 62.5 ml sparkling water 75 g wheat flour (Type 405) 50 g Japanese rice flour 1 tsp baking powder Salt & pepper 1 L grape seed oil 1 pinch turmeric (optional) Green salad Seaweed mayonnaise (Mayoz'algues)
Our products for the recipe
Preparation
Preparation
1
Add all the batter ingredients to a bowl and whisk into a smooth mixture.
2
Let the batter rest for at least one hour.
3
Open the cans and carefully drain the oysters.
4
Heat the oil in a deep pan to 190 °C.
Frying & Serving
1
Dip the oysters into the batter.
2
Carefully place them in the hot oil with tongs and fry for approx. 2 minutes until crispy and golden brown.
3
Remove with a slotted spoon and drain on kitchen paper.
4
Arrange on a bed of green salad and serve with the seaweed mayonnaise.
