FRIED OYSTERS WITH PICKLED GINGER AIOLI

Fried Oysters with Pickled Ginger Aioli image

Fried oysters are one of the most seductive bites I can imagine. This dish is a wonderful combination of tender fried oysters with a savory crunch, balanced with a light acidic accent.

Provided by Michael Anthony

Time 7h

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 2-inch knob of fresh ginger, peeled and thinly sliced
1/2 cup rice wine vinegar
1/4 cup water
3 tablespoons sugar
1/2 tablespoon salt
Fried Oysters
12 medium-sized oysters, shucked, reserve the shells for plating
4 large egg yolks
2 cups breadcrumbs, preferably panko
2 cups all-purpose flour
1 quart grapeseed or canola oil
Aioli, recipe follows
3 large eggs yolks
1 tablespoon Dijon mustard
Kosher salt
1/2 cup grapeseed or canola oil
1/2 cup extra-virgin oil
2 teaspoons white wine vinegar
1/2 lemon, zest and juice
1 clove garlic, peeled and minced
1 tablespoon Pickled Ginger, recipe follows
1 tablespoon soy sauce
1 2-inch knob fresh ginger, peeled and thinly sliced
1/2 cup rice wine vinegar
1/4 cup water
3 tablespoons sugar
1/2 tablespoon salt

Steps:

Pickled Ginger: Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
Fried Oysters: Heat oil to 375 degrees F. Meanwhile, gently detach oysters from their shells with a spoon; place meat into a small bowl, making sure they are clean of shells. Wash and reserve the shells. Next, whisk egg yolks and a splash of water in a small bowl to create an egg wash.
Dredge each oyster in flour; then coat in egg wash, followed by breadcrumbs. Handling carefully, tap off any excess coating. They should be lightly breaded. Fry oysters in 375 degrees F oil, several at a time, for no more than 20-25 seconds. Remove with a slotted spoon and let them drain on a paper towel. The outside should be golden brown while the inside is barely cooked.
To serve, place each oyster in a clean, dry shell. Top with a small dollop of aioli and a slivered slice of pickled ginger.
In a small bowl, whisk egg yolks, Dijon mustard, and a pitch of salt until smooth and emulsified. Add grapeseed oil very slowly, drop by drop to start, then in a fine drizzle, whisking constantly to emulsify with the yolks. Add olive oil in the same manner. The mixture should thick and emulsified. Add vinegar, lemon juice and zest, and whisk again until doubled in volume. Add the soy sauce and stir to combine; fold in the garlic and pickled ginger. Let sit to let flavors come together, about 1 hour. Taste and season as necessary, perhaps with a bit of pickling liquid. (Can be made up to one week in advance.)
Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)