Photo by Brenda Maitland
Crispy Fried Oysters with MoPho Mayo from MoPho Executive Chef-Partner Michael Gulotta Read our review of MoPho here Ingredients: 1 quart Gulf oysters, drained whites from 8 large eggs, lightly whisked 2 quarts Oyster Dredge (recipe follows) canola oil for frying salt to taste 2 cups MoPho Mayo 2 cups Pickled Blue Cheese Vinaigrette (recipe follows) 2 French Breakfast radishes, shaved fresh leaves of young basil and mint, picked Method:
- In a medium-sized bowl, gently combine the oysters with egg whites. Add the Oyster Dredge to a large bowl; toss the oysters in the Oyster Dredge and coat evenly, shaking off any excess.
- Heat 2 inches of canola oil to 360ºF in a heavy-bottomed skillet over medium-high heat. Carefully drop the oysters, one at a time, into the oil and fry until golden in color, about 1 to 2 minutes, turning if necessary. The oysters should be crispy on the outside but still juicy on the inside. With a slotted spoon, remove the oysters carefully and drain on paper towel-lined trays. Sprinkle the hot oysters with salt.
- Serve the oysters atop a dollop of MOPHO Mayo, drizzle with Pickled Blue Cheese Vinaigrette and garnish with radish slices and small basil and mint leaves.
Oyster Dredge
Yield: Makes 2 quarts
Ingredients: 2 cups rice flour 2 cups corn flour 2 cups cornmeal 2 cups all-purpose flour 2 cups Panko bread crumbs, pulsed in blender 1 tablespoon garlic powder 1 teaspoon celery salt 1 teaspoon black pepper 1 teaspoon chili flake Method: Combine all ingredients in a large bowl. Mix thoroughly.
Pickled Blue Cheese Vinaigrette
Yield: Makes about 2 cups
Ingredients:
1 clove garlic, minced ½ teaspoon grated fresh ginger, plus additional to taste ½ Thai chili, seeded and minced 1½ cups oil (canola, vegetable or any neutral oil may be used) 1 teaspoon soy sauce ½ cup rice wine vinegar 1 teaspoon fish sauce 2 tablespoons minced yellow onion 1/2 teaspoon Korean red pepper flake 2 tablespoons minced Daikon radish sesame oil to taste 3 ounces blue cheese, crumbled
Method:
- In a medium saucepan over medium heat, toast the garlic, ginger and fresh chili in one tablespoon of the canola oil until fragrant, about 2 minutes.
- Add the soy sauce, rice wine vinegar, and fish sauce and cook for another 2 minutes. Remove from heat.
- Once the mixture has reached room temperature, whisk in the remaining canola oil, Korean red pepper flake, minced onion and minced radish. Season to taste with sesame oil, fresh grated ginger and a little more fish sauce and vinegar if desired.
- Once the vinaigrette is completely cooled, add the crumbled blue cheese and marinate overnight in the refrigerator.
