Oysters with Parmesan-Polenta Crust
Crispy fried oysters coated in a savory mixture of polenta and Parmigiano-Reggiano cheese, served with fresh lemon wedges and aioli. This elegant appetizer combines the briny sweetness of fresh oysters with a golden, crunchy crust.
Ingredients
- •4 whole large eggs, free-range and organic
- •½ cup instant polenta
- •½ cup freshly grated Parmigiano-Reggiano cheese
- •½ teaspoon fine sea salt
- •½ teaspoon ground Espelette pepper or other mild ground chile pepper
- •1 quart vegetable oil, such as sunflower oil
- •12 whole freshly shucked oysters
- •1 whole Fresh lemon wedges, for garnish
- •½ cup Aïoli piquant or lime mayonnaise
- •for serving
Cooking Instructions
- 1.
Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.
3 min
- 2.
Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
10 min
- 3.
When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)
5 min
- 4.
Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.
12 min
