Ceviche of Swordfish with Oyster Beignet

Name: Ceviche of Swordfish with Oyster Beignet
Yield: Serves 4
Ingredients: 1 Lemon; Vegetable oil for deep-frying oysters; ½ an egg yolk; Freshly ground pepper; Plain flour, sieved and seasoned for dusting oysters; 20g Deep fried shallots; 240g Swordfish fillet; 4 Unshucked rock oysters; 50ml Vietnamese dressing; 10g Deep fried chilli; 12 Lime segments; 5g Baby coriander; Salt; 60g Plain flour, sieved; 15ml Cold water; 55ml Warm beer; 15ml Olive oil; 1 Free-range egg whites

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Oyster Beignets (Makes 4 beignets)

60g Plain flour, sieved
15ml Cold water
55

Starter
Pescatarian
Spicy

Method

Prepare the first stage of the batter for the beignets: Whisk together the flour, water, warm beer, olive oil and egg yolk to form a smooth batter. Clean down the sides of the bowl and cover with cling-film to prevent a skin forming. Allow the batter to stand at room temperature for 1 hour.

Shuck the oysters, removing them from their shells and refrigerate until ready to use.