Crisp Fried Oysters With Asian Vegetable Slaw And Garlic Anchovy Aioli Recipes

Steps:

• Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
• Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
• Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
• Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
• In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
• Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
• Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
• Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Season both sides of fish with salt and pepper and set aside.
• Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat.
• Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator.
• Preheat the oven to 400 degrees F.
• When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.
• Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired.
• Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.
• Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.

Steps:

• Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.

Steps:

• Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.
• Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
• Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.

Steps:

• Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
• Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
• Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
• Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.