Fried Villeroy Oysters with Tartar Sauce
- 40 oysters
- 2 teaspoons soy sauce (1 cl)
- 3 fresh eggs
- olive oil
- fleur de sel
- 7 ounces flour, sieved (200 g)
- 1 pound white breadcrumbs (500 g)
- 5 quarts grapeseed oil (5 l)
Step 1: Oysters
Open the oysters and reserve their juices for the sauce. Remove the oysters from the shells and pat dry on a cloth.
Spread some Villeroy sauce (prepared below) on plastic wrap, and tightly roll the oysters in the plastic wrap to shape them. Place on a rack as they are wrapped and chill.
Break the eggs in a bowl, and mix with a drizzle of olive oil, fleur de sel, freshly ground pepper, and the soy sauce. Filter through a fine-meshed chinois onto a stainless steel sheet pan.
Pour the sieved flour onto another sheet pan and spread evenly.
Spread the white breadcrumbs in the same way on a third sheet pan.
Dredge the oysters individually in the flour, then place in a tamis and shake to remove the excess flour.
One by one, plunge the oysters in the egg preparation, drain with a fork, pat dry and roll in the breadcrumbs. Once they are well coated with the breadcrumbs, plunge again into the egg, and roll one last time in the breadcrumbs in order to form two layers of breading. Lay flat one next to the other on parchment paper until ready to fry.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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