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Salty's Seafood Restaurant Recipes
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Crispy Fried Oysters Over Flat Iron Steak with Gherkin Aïoli
By Chef Jeremy McLachlan
Serves 2
2 each 6-ounce Flat Iron Steaks (or choose any steak)
Salt and Pepper for seasoning
6 medium sized Oysters - shucked
1 each egg - beaten
1 tablespoon half and half (or any milk)
1 quart Canola Oil
¾ cup Oyster Flour – see recipe below
1 teaspoon Salty’s Blackening Spice (https://www.saltys.com/gifts/)
2 tablespoons Gherkin Aïoli – see recipe below
- Season the flat iron steak with salt and pepper and grill on the barbecue
until medium rare (use medium high temperature and grill for 3 to 6 minutes
on both sides)
- Heat 1 quart of canola oil in a saucepan up to 350 degrees or until you
put a drop of water in and it pops.
- Beat the egg yolks with the half and half. Mix with the oysters. Pull the
oysters out letting them drain well and then dredge in the Oyster Flour.
- Fry the oysters until crisp and then let rest on a paper towel.
- Season the oysters with Salty’s Blackening Spice right out of the
fryer.
- Place the oysters on top of the flat iron steak and then top with a dollop
of the Gherkin Aïoli.
Oyster Flour
¼ cup Panko breadcrumbs (Japanese breadcrumbs)
¼ cup Phyllo Dough (what they make spanakopita with)
¼ cup Wondra Flour
Place all ingredients in a blender and blend until mixed together.
Gherkin Aïoli
2 each Egg Yolk
1 clove Garlic
½ cup Canola Oil
1 teaspoon Lemon Juice
½ teaspoon Salt
¼ cup Gherkin Pickles - sliced
¼ bunch parsley - chopped
- In a metal bowl add the egg yolk and the garlic.
- Whisk for 3 minutes or until the egg starts to foam slightly.
- Drizzle in the oil 1 tablespoon at a time.
- Finish with lemon juice and salt to taste.
- Add the chopped pickle and the chopped parsley.