Fried Oysters Fennel and Blood Orange Salsa

Fried Oysters Fennel and Blood Orange Salsa

Fried Oysters Fennel and Blood Orange Salsa

Beer Batter

  • 16 ounces lager beer
  • 2 cups all-purpose flour
  • ¼ tsp. baking powder
  • 1 Tbsp. chives, chopped
  • 1 Tbsp. granulated sugar

Mix all the ingredients together and place in warm area with a damp cloth covering

Dip oysters into the batter then dip into the deep fryer or heavy frying pan with canola oil (350 degrees F).  Cook for approximately 2 minutes.  Remove and place on a paper towel lined plate. Serve hot

12 ounces oysters, shucked and drained (keep shells for serving)

Fennel and blood orange radish

  • 2 radishes, washed and cut julienne
  • 1 fennel head washed and cut julienne
  • 1 Blood orange peel, remove the segments and cut in quarters
  • ¼ cup extra virgin olive oil (EVOO)
  • ¼ bunch of cilantro
  • 1 tsp. agave
  • 1 tsp. of lime zest
  • 1 tsp. lime juice
  • Salt and pepper to taste

In a medium size bowl add all the ingredients and mixed gently.

To serve, rinse and dry the oyster shells and place fired oyster in the shell and top with salsa.

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