A PARTY-READY PLATTER
There’s nothing that says ‘Well, hello sexy!’ more than a temptingly tantalizing platter of freshly-shucked oysters. Top these beauties with a drizzle of canna-garlic butter, for added va-va-voom flavour!
Just remember, you’re using canna-butter in this recipe, so test the strength of this key ingredient so you, and your girlfriends, don’t fall off your high-(get it?)-heels after eating them!
12 fresh oysters, shucked
1 egg, whisked
1 Tbsp (15ml) milk
½ cup (125ml) flour
Pinch black pepper, milled
1/2 tsp (2.5ml) garlic powder
1 tsp (15ml) fresh thyme, finely chopped
1 1/2 cups (375ml) panko crumbs
Vegetable oil, for frying
½ cup butter
1 garlic clove, crushed
3 Tbsp (45ml) chopped parsley
A dollop of canna butter - at your preferred strength
- Place shucked oysters in a colander. Rinse lightly in cool water and pat dry in a clean tea towel. Set aside.
- In a small bowl, whisk eggs and milk together.
- Place flour, salt, pepper, garlic powder and thyme together and stir to combine.
- Place panko bread crumbs on a separate plate.
- Place 2 - 3 oysters in flour seasoning and toss to coat.
- Shake excess flour off seasoned oysters. Dip seasoned oysters in the egg mixture then roll in panko to coat.
- Place breaded oysters on a baking tray pan. Repeat until all oysters are breaded.
- Heat oil, about 2-3 cm deep in a shallow pan to a medium heat. Using a slotted spoon, gently place breaded oysters into the hot oil. Fry the oysters in small batches (3-4 oysters each) for about 15-30 seconds or until golden.
- Carefully remove with a metal strainer onto a paper towel lined tray. Can be kept warm in an oven.
- Heat butter and garlic in a saucepan. Season with pepper and whisk in parsley and canna-butter.
- Serve panko crumbed oysters drizzled with your preferred amount of canna garlic butter.
- Prefer it spicy? Add a little chili powder to the seasoning flour.
- For extra crunch: Add a few lightly fried capers just before serving.
Photography by Micky Wiswedal
Styled by Caro Gardner