Oysters in Cornflake Batter

fried oyster with cornflake crust shiso mignonette smokey pineapple

Nothing says New Year’s Eve like a briny oyster. Our crispy, fried rendition adds an indulgent crunch and richness to a cocktail party any time of year. Gluten-free people are often left out of the frying game at restaurants so they’re apt to be overly appreciative of these light little mouthfuls. If you’re in no mood to fry, the sauces will work with a raw bar as well. They're very unique from one another, providing a tart herbal, citrus, or spicy counterpoint to the creamy oysters. (Prop styling by Paige Hicks)

Makes 4 Appetizer Servings

 

Oysters

  • 1cup gluten-free cornflakes, crushed
  • 12cup cornstarch
  • 1egg, beaten
  • 16oysters, shucked (pick your favorite type)
  • canola oil, for frying
  • fine sea salt
    1
  • Use a food processor to pulse the cornflakes into a coarse crumb. Arrange the cornstarch, egg and cornflakes on separate plates.
  • 2
  • In a heavy bottom pan, heat a few inches of oil to 350 degrees. Dredge each oyster in cornstarch, tap to remove excess. Dip in egg, then roll in cornflakes. Fry in batches, in a single layer until they are a deep golden color, about 2 minutes. Remove to a paper towel-lined plate. Sprinkle at once with salt. Line a plate with the empty oyster shells, place an oyster inside each shell. Serve immediately with prepared sauces or wedges of lemon.
 

Shiso and Shallot Mignonette

Shiso leaf is a Japanese herb that you’ll recognize it as part of the decor from your sushi platter. Can’t find shiso? Use basil instead. Both the shiso and the yuzu vinegar can be found in Japanese or Asian supermarkets.

  • 14cup finely chopped fresh shiso leaf
  • 112teaspoons finely chopped shallots
  • 13
  • 14cup finely chopped fresh shiso leaf
    1
  • Combine all ingredients in a bowl, serve.
 

Pineapple Mignonette

  • 12lime
  • 13cup fresh finely diced pineapple
  • 1tablepsoon freshly squeezed lime juice
  • 1teaspoon finely diced shallot
  • 1teaspoon chopped cilantro
    1
  • Cut the skin and pith from the outside of the lime. Use a paring knife to remove the sections of lime flesh from between the skin, roughly chop the flesh, discard the pith. Combine all ingredients in a bowl, serve.
 

Chile Adobo Mignonette

If you like things really hot, use more of the adobo sauce for this one.

  • 1teaspoon finely chopped chives
  • 12teaspoon adobo sauce from one can of chipotle chiles in adobo sauce
  • 13cup white wine vinegar
    1
  • Combine all ingredients in a bowl, serve.