Parsley and Tarragon Crusted Oysters
Oysters are low in calories yet full of nutrients, protein, healthy fats, vitamins and minerals and of course they are well known for being an aphrodisiac.
Ingredients
- 8 medium oysters removed from their shells but with the shells cleaned for serving
- 1 cup panko breadcrumbs
- Handful fresh parsley
- Handful fresh tarragon
- ¼ cup plain flour
- 1 egg beaten
- vegetable oil
To Dip
- tomato salsa Homemade or shop bought
Instructions
- Place the breadcrumbs, parsley and tarragon into a food processor and season with salt and pepper then blitz until the breadcrumbs are green.
- Tip into a bowl as part of a breading station.
- Heat a couple of inches of vegetable oil in a wide bottomed pan over a high heat.
- Place the flour and egg in separate bowls next to the green breadcrumbs then first dip the oysters into the flours, shake off the excess. The dip in the egg and finally coat in the breadcrumbs.
- Repeat until all oysters are coated.
- Place into the hot oil and cook until crispy just a couple of minutes on each side.
- Serve each oyster in a shell. Arrange the shells in a circle on a serving platter and place a bowl of salsa in the centre.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
