New Zealand Seafood Recipes
FRESH CRUMBED OYSTERS
Ingredients
Preferred measurement of units
2 cups fresh breadcrumbs or Panko crumbs
2 Tbsp parmesan cheese
50g1½ oz feta cheese, crumbled
½ cup parsley, chopped finely
2 eggs
2 Tbsp milk
½ cup flour
2 dozen oysters or 6 sole fillets
Olive oil
Method
Combine the breadcrumbs, cheeses & parsley in a flat bowl. Season with salt & pepper.
Lightly beat the eggs & milk together.
Place the flour in another bowl.
Working one at a time & just before serving time dust the oysters (or sole fillets) with flour, then dip in the egg mixture & then into the breadcrumbs/Panko crumbs - pressing down firmly to coat well.
Heat 1cm olive oil in frying pan & cook the oysters in batches for 2-3 minutes on each side.
Serve immediately with lemon juice or white balsamic vinegar.
Recipe kindly supplied by Judith Cullen.
Oysters, Dredge (Bluff)
Omega 3: Good Omega-3
Color when cooked:
- Pearly White
Flesh:
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Fry
- Poach
- Smoke
- Steam
- Soup/chowder
- Sushi / raw
Oysters, Pacific
Sole, Lemon
Omega 3: Good Omega-3
Color when cooked:
- White or whitens when cooking
Flesh:
- Delicate
- Flakes easily when cooked
Cooking Methods:
- Bake
- Fry
- Microwave