Southern-Fried Oysters/Pickled Cucumber & Dill Emulsion

Name: Southern-Fried Oysters/Pickled Cucumber & Dill Emulsion
Yield: Serves Four
Ingredients: 100 g caster sugar; 8 oysters, 2 per serving; 100 ml white wine vinegar; ½ large red chilli; 1 litre vegetable oil, for frying; 150 g plain flour; 2 tsp garlic powder; 2 egg yolks; 1 bunch fresh dill, plus extra for garnishing; 1 tsp turmeric; ½ cucumber; 100 ml grapeseed oil; 1 tbsp chopped dill; sea salt & black pepper; 2 tsp of Dijon mustard; 3 tsp smoked paprika; 3 tsp celery salt

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Pickled Cucumber

½ cucumber
½ large red chilli
100 ml white wine vinegar

Starter
Pescatarian
Spicy

Method

To make the pickled cucumber

Peel the cucumber, cut in half lengthways, remove the seeds and cut into fine dice. Cut the chilli in half, remove the seeds and cut into fine dice. Mix the vinegar, sugar and chopped dill in a bowl and add the cucumber and chilli. Season with salt and freshly ground black pepper and set aside.