Experience the perfect balance of sweet, spicy, and savory with this elegant appetizer. Plump oysters are lightly dredged and dipped in a crisp Anchor Steam beer batter, then fried until golden brown. They are nestled in their own shells, lined with delicate spinach chiffonade, and topped with a vibrant mango remoulade. The bright acidity of the mango cuts through the richness of the fried seafood, creating a refreshing and sophisticated bite. Ideal for cocktail parties, seafood lovers, or as a luxurious start to a summer dinner. This dish elevates simple ingredients into a restaurant-quality presentation that is both visually stunning and deliciously satisfying.
Oysters In Mango Remoulade
Description
Experience the perfect balance of sweet, spicy, and savory with this elegant appetizer. Plump oysters are lightly dredged and dipped in a crisp Anchor Steam beer batter, then fried until golden brown. They are nestled in their own shells, lined with delicate spinach chiffonade, and topped with a vibrant mango remoulade. The bright acidity of the mango cuts through the richness of the fried seafood, creating a refreshing and sophisticated bite. Ideal for cocktail parties, seafood lovers, or as a luxurious start to a summer dinner. This dish elevates simple ingredients into a restaurant-quality presentation that is both visually stunning and deliciously satisfying.Ingredients
Directions
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In a bowl, whisk together the egg yolks and Anchor Steam beer until combined.
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Whisk in the 2 tablespoons of all-purpose flour and a pinch of salt until the batter is smooth.
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Let the batter rest for 15 minutes to allow the flour to hydrate.
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Shuck the oysters if not already shucked, and arrange the shells on a bed of rock salt to keep them stable.
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Wash the spinach leaves and dry them thoroughly.
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Roll the spinach leaves into tight bundles and slice them thinly to create a chiffonade.
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Line the bottom of each oyster shell with a small amount of the spinach chiffonade.
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Place 1 teaspoon of mango remoulade into each spinach-lined shell.
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Heat about 1/4 cup of corn oil in a large skillet over medium-high heat.
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Dredge each oyster in the remaining 1/3 cup of flour, shaking off any excess.
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Dip the floured oysters into the beer batter, ensuring they are fully coated.
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Carefully place the battered oysters into the hot oil and fry on both sides until light brown and crispy, about 1-2 minutes per side.
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Remove oysters from the oil and drain briefly on paper towels.
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Place the fried oysters back into their respective shells on top of the spinach and remoulade.
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Drizzle with the remaining mango remoulade and serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 177.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.3mg1%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
