Fried Oysters with Pickled Ginger Aioli Recipe

Fried Oysters with Pickled Ginger Aioli

Difficulty: Easy
Serves: 4
Total Time: 7 hours
Hands-On Time: 1 hour

Imagine the irresistible crunch of golden, crispy fried oysters, brimming with briny sweetness and paired with a zesty pickled ginger aioli that dances on your palate. This showstopping appetizer will wow your guests and ignite your passion for bold, fresh flavorsget ready to impress at your next gathering!

Ingredients

For the Pickled Ginger

• 1 piece (about 2 inches) of fresh ginger, peeled and sliced thin
• 1/2 cup rice vinegar
• 1/4 cup water
• 3 tablespoons sugar
• 1/2 tablespoon salt

For the Fried Oysters

• 12 medium oysters, shucked, shells reserved for serving
• 4 large egg yolks
• 2 cups panko breadcrumbs (or similar dry breadcrumbs)
• 2 cups all-purpose flour
• 1 quart grapeseed or canola oil for frying
• Prepared Aioli (see below)

For the Aioli

• 3 large egg yolks
• 1 tablespoon Dijon mustard
• Kosher salt
• 1/2 cup grapeseed or canola oil
• 1/2 cup extra virgin olive oil
• 2 teaspoons white wine vinegar
• Juice and zest of 1/2 lemon
• 1 garlic clove, finely minced
• 1 tablespoon prepared Pickled Ginger
• 1 tablespoon soy sauce

Instructions

Step 1: Prepare the Pickled Ginger

1. Place the vinegar, water, sugar, and salt into a small saucepan. Heat over medium-high until the mixture just starts to boil.
2. Add the sliced ginger, then immediately remove from the heat.
3. Transfer the ginger and liquid into a small bowl. Let cool for 6 to 8 hours at room temperature.
   Note: Once cooled, you can keep the pickled ginger in a tightly sealed container in the fridge for up to one month.

Step 2: Fry the Oysters

1. In a deep saucepan or Dutch oven, heat the oil to 375F (190C).
2. With a small spoon, remove each oyster from its shell, being careful to keep the oysters clean. Save the washed shells for serving.
3. In a small bowl, whisk the egg yolks with a splash of water to make an egg wash.
4. One by one, coat each oyster in the flour, then dip in the egg wash, then cover fully with breadcrumbs. Lightly shake off extra crumbs for a delicate coating.
5. Fry the breaded oysters in batches, carefully dropping them into the oil. Fry for 20-25 secondsjust until the outside turns golden.
6. Lift out the oysters with a slotted spoon and drain on paper towels. The ideal fried oyster should have a crispy outside while staying tender within.

Step 3: Make the Pickled Ginger Aioli

1. In a medium bowl, whisk together the egg yolks, Dijon, and a pinch of kosher salt until smooth.
2. Slowly add the grapeseed oil, drip by drip at first, whisking constantly so the mixture begins to thicken. Continue pouring in a steady, thin stream as the aioli emulsifies, then repeat with the olive oil.
3. When the mixture is thick, stir in the white wine vinegar, lemon juice and zest, and continue whisking until the aioli becomes lighter in volume and texture.
4. Mix in soy sauce, then gently fold in the garlic and pickled ginger.
5. Let the aioli rest for about an hour to let the flavors come together. Taste and adjust seasoning, if needed, with a little salt or ginger brine. You can make this up to a week aheadstore covered in the refrigerator.

Serving

Set each fried oyster back into a cleaned shell. Spoon a bit of aioli over the top and garnish with a thin slice of pickled ginger for a burst of flavor in every bite. Serve as an elegant appetizer or part of a seafood platter.