Phyllo Crisp Oysters with Remoulade

Name: Phyllo Crisp Oysters with Remoulade
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon capers, chopped; 2 Tbsps chopped chives; 118 milliliters creme fraiche; 237 milliliters all-purpose flour; 237 milliliters store-bought tempura flour; 1 hard-boiled egg; 79 milliliters ice water; 1 Tbsp freshly squeezed lemon juice; 6 Malpeque oysters, scrubbed clean; 6 servings Peppercorns, for garnish; 6 servings Shredded phyllo dough (called Kaitafi), as needed; 6 servings Rock salt, for garnish; 6 servings Salt and freshly ground pepper; 6 servings Seaweed for garnish; 710 milliliters vegetable oil

For $1.29 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 17g of fat, and a total of 357 calories. This recipe serves 6. A mixture of salt and pepper, chives, peppercorns, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Remove the shell from the egg, and chop it or run it through the large holes of a box grater. Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Lemon Juice

Capers

Chives

Egg

Equipment you will use

Box Grater

Mix the water into the tempura flour and refrigerate. Shuck the oysters and set aside. Reserve half of the shells for presentation and scrub them clean. On a clean work surface, lay out the shredded phyllo.

Ingredients you will need

Oysters

Pasta Shells

All Purpose Flour

Water

Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.) Adjust the burner to keep the temperature constant.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Pot

Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover. Fry the oysters, turning them occasionally with a fork, until lightly browned. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt.

Ingredients you will need

Oysters

All Purpose Flour

Roll