Seafood Made Simple: Buttermilk fried oysters with bread and butter pickles

Buttermilk fried oysters by Aishling Moore. Picture Chani Anderson

Shucking oysters is nothing to be intimidated by. Like most tasks in the kitchen, all you require is a little patience, some clear guidelines and an oyster knife.

This weekend’s recipe is more than worth the effort of a little shucking!

Here is my step-by-step guide to shucking oysters like a pro.

• First things first, prepare a dish to provide a stable base to hold the shucked oysters as you open them. If serving them raw I like to use a bed of fresh seaweed or some seashells. Other times, I like to use a muffin tin to hold the oysters as I shuck.
• Next, fold a clean tea towel in half twice lengthways. This will provide you with much-needed grip and also protect your hand.
• Select an oyster and place it in the centre of the tea towel, cup side down with the hinge of the oyster facing in the direction of your more dominant hand. The hinge is at the pointed end of the oyster. Fold the towel over the oyster to cover it, leaving the hinge exposed.
• Place the tip of the oyster knife at the right-hand side of the hinge applying pressure. Twist and wiggle the knife to pop the hinge.
• Angle the knife towards the cup side of the shell and run your knife towards the top side of the shell. Turn the knife at a 90-degree angle to separate the flat side of the shell from the cup.
• Run the knife under the adductor muscle of the oyster to detach the oyster from the shell. 
• Remove any shell fragments that might be present. I like to use a small paint brush to fetch away any small pieces of shell. 
• Discard the flatter half of the shell or use it for serving the oysters on.

Buttermilk fried oysters with bread and butter pickles

recipe by:Aishling Moore

This weekend’s recipe is more than worth the effort of a little shucking!

Servings

4

Course

 Main

Ingredients

• For the oysters:

• 20 oysters, shucked

• 150g plain flour

• 150ml buttermilk

• 1tbsp hot sauce (plus extra to serve)

• Sea salt

• For the pickles:

• 2 cucumbers

• 1 tsp coriander seeds

• 1/2tsp ground turmeric

• 1/2tsp salt

• 175g caster sugar

• 175ml apple cider vinegar

Method

1. For the oysters:

2. Pre heat a deep-fat fryer to 180 degrees Celsius.

3. In a medium mixing bowl, place the plain flour.

4. In another mixing bowl add the buttermilk and hot sauce and mix well.

5. Before beginning the dredging process, add 1tbsp of the buttermilk and hot sauce mix to the flour and mix through, forming little clumps throughout the flour mix. This will result in a crispier and crunchier coating on the oysters.

6. Working in batches, add oysters to the flour mix and coat. Shake off excess and then dip in the buttermilk and hot sauce mixture. Drain off the excess liquid and return once more to the flour mixture, coat well and shake off excess flour. Transfer the coated oysters to a plate or tray ready for frying.

7. This is not a step I like to do ahead of time, the buttermilk and hot sauce will start breaking down the oysters.

8. Depending on the size of your fryer work in batches when frying, I do no more than 10 oysters at a time.

9. Fry for 2 minutes until golden brown and crisp. Drain on kitchen paper to remove the excess oil, sprinkle with sea salt toss with more hot sauce!

10. For the pickles:

11. In a small heavy-based pot on medium high heat add the coriander seeds, turmeric, salt, sugar and apple cider vinegar and bring to the boil to dissolve the sugar.

12. Remove from the heat and allow to cool.

13. Slice the cucumbers in half, use a tsp to remove the seeds and cut into 1-2cm chunks.

14. Once the pickle solution is cool add the cucumbers.

15. Leave for a couple of hours and the pickle solution will draw moisture out of the cucumbers and increase the volume of the pickle solution.

16. Store in sterile jar in the refrigerator.

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Fish tales

• For this recipe you’ll be needing shucked oysters removed from the shell but don’t waste that briny water remaining in the shell, drink it as you shuck or add to the Bloody Mary of your dreams!
• You’ll pick up an oyster knife at most kitchen supply shops, fishmongers or online.
• Choose a medium to large-sized oyster for this dish: dainty little oysters won’t go very far in this recipe.
• Stuff these fried oysters and pickled cucumbers in a brioche bun or bap for a more substantial serving.
• Add a splash of hot sauce to some mayonnaise for the perfect dipping sauce.
• Remember, oysters are naturally salty so very little is required for seasoning.
• I also love tossing the fried oysters in chilli oil once cooked.