Crispy Oysters Recipe
Crispy Oysters
Flavors of Australia
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Cooking time: A few minutes
Difficulty: Average
Chef's Note
"When I go to a restaurant, they give me 6 or 9 oysters, always presented in the same way, either plain or with a few drops of shallot vinegar. Even though I have nothing against this presentation, it becomes a little boring in the long run, which is why I put together a Pacific trilogy made up of

"I am giving you here the recipe for the crispy oyster, which is wonderful while being very innovative and surprisingly simple. Choose medium-sized oysters for this: Pacific oysters or, better yet, Sydney Rock Oysters."

- Phyllo pastry
- Oil for frying
- Lemon juice
- Mayonnaise-type sauces
  1. Simply take some sheets of phyllo pastry and slice them into thin julienne strips like noodles.
  2. Blot the oysters dry on paper towel;
  3. Wrap each oyster with lots of the phyllo strips - use a few drops of oil to hold them in place
  4. Fry for a few seconds in very hot oil, just long enough to brown;
  5. Remove from the oil; season with salt and sprinkle with lemon juice, just to cut the fat from the frying.
  6. Serve with various kinds of mayonnaise-type sauces, flavoured with lime, lemon, chives, etc.
An Australian Phillip Island Sauvignon Blanc 1999
More recipe ideas
An original recipe from the Mosaic restaurant in Sydney, Australia
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