Sean Connolly is a renowned seafood expert.
Currently, Sean heads an empire of restaurants in Australian and New Zealand including Steak & Oyster Co by Sean Connolly at West HQ.
During the entire month of August, Steak & Oyster Co. by Sean Connolly will be serving up freshly shucked oysters with Red Wine Vinegar and Lemon, the iconic Oyster Kilpatrick, and his succulent Crumbed Oyster with Lemon Mayonnaise
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Recipe below:
Crumbed oysters with Lemon Mayonnaise
Ingredients
For deep-frying: vegetable oil
24 oysters, shucked
1 egg
125 ml milk (½ cup)
50 gm plain flour, seasoned (1/3 cup)
100 gm White breadcrumbs
To serve: rock salt
To serve: lemon wedges
Lemon Mayonnaise
500ml good quality mayonnaise
½ lemon zest & juice
½ lemon zest only
5g salt
2.5g sugar
Method
1. For the lemon mayonnaise, combine all ingredients in a bowl and mix well.
2. Preheat oven to 100C. Heat vegetable oil in a deep-fryer or large deep saucepan to 180C.
Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes.
Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls.
Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess.
Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper.
3. To serve, spoon rock salt into the centre of 4 plates, arrange 6 oyster shells on top of each plate and place crumbed oysters in the shells.
Serve immediately with lemon mayonnaise and lemon wedges to the side.
