Miso-crumbed Oysters with Ponzu Sauce

Ingredients

1/3 cup plain flour
1/4 cup milk
30 fresh oysters on the half-shell
1/2 cup cabbage
1 bunch radish, thinly sliced
1 spring onion, thinly sliced on an angle
1 Tbs lemon juice
1 lemon, cut into wedges
500 g rock salt
1 egg
1 cup Panko breadcrumbs
2 cups vegetable oil for frying
30 g instant tofu miso soup powder

Method

Preheat oven to 100 C. Spread rock salt over serving plates. Remove oysters from shells, place into a bowl and set aside. Rinse shells, place on tray and keep warm in oven.

Combine ponzu and lemon juice in a small bowl and set aside.

Toss radish, cabbage and spring onion in a bowl.

Whisk egg and milk in a bowl. Combine flour and miso soup powder in a second bowl. Place breadcrumbs in a third bowl. Dip each oyster into flour mixture, shaking off excess, then egg mixture. Re-coat with flour and egg, then coat with breadcrumbs.

Heat oil in a medium saucepan over medium-high heat. To test oil is ready, a cube of bread should turn golden brown in 20 seconds. Fry oysters, in batches, for 30 seconds or until crisp and golden. Remove using a slotted spoon and drain on paper towel.

Add a little radish salad to each shell, then top with an oyster. Serve immediately with ponzu sauce, remaining salad and lemon wedges.

Credits: Woolworths

Photo Credits: Woolworths