Smoked Oysters

Name: Smoked Oysters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 300 grams cold-smoked kahawai slices.; 24 oysters, shucked.; 100 grams plain flour.; 2 eggs, beaten.; Fresh white breadcrumbs.; Sea salt and ground black pepper, to taste.; 600 mls rice bran oil for deep-frying.; 1 teaspoon NZ Pure wasabi paste.; 200mls cream fraiche.; Juice of ½ lemon, lemon wedges to serve.; 6 slices Vogels Original bread, sliced lengthways.; 2 beefsteak tomatoes, sliced.; 60 grams mesclun salad mix.; Butter or mayonnaise.

SpotX Wild Foods Recipe from John Marsden
Prep:10 minutes Cook:15 minutes Difficulty:1

Ingrediants:

300 grams cold-smoked kahawai slices.
24 oysters, shucked.
100 grams plain flour.
2 eggs, beaten.
Fresh white breadcrumbs.
Sea salt and ground black pepper, to taste.
600 mls rice bran oil for deep-frying.
1 teaspoon NZ Pure wasabi paste.
200mls cream fraiche.
Juice of ½ lemon, lemon wedges to serve.
6 slices Vogels Original bread, sliced lengthways.
2 beefsteak tomatoes, sliced.
60 grams mesclun salad mix.
Butter or mayonnaise.

Directions:

Lightly flour each oyster, then dip into the beaten egg.
Roll in the fresh seasoned breadcrumbs.
Heat the rice bran oil in a wok.
Gently fry the crumbed oysters until golden brown, about 3 minutes.
Place oysters on a paper towel and keep warm.
To make the wasabi cream:.
Mix the wasabi paste, cream and lemon juice together.
Season with salt and pepper.
Spread butter or mayonnaise on toast.
Make sure to do both sides of 2 slices.
On 1 slice put half the mesclun mix and 12 oysters.
Followed with another slice of toast buttered on both sides.
Add half of the cold smoked kahawai, sliced beefsteak tomato.
Spread some Wasabi cream on the top slice of toast.
Place final slice of toast on top, gently press the sandwich together.
Repeat with the remaining ingredients.
Slice each sandwich into 4. Garnish with wedges of lemon.

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Oysters
Oysters For centuries oysters were the food of the ‘common man’. Throughout Europe and England history tells us they were everyday fare, fed to cats, and not considered the delicacy they are today.
A recently published history of commercial fishing in New Zealand records oysters being dredged in Wellington and shipped alive as deck cargo to the markets in Australia. The oysters were kept under tarpaulins with fresh seawater regularly pumped over them. While the Wellington beds were soon depleted, Nelson and Bluff beds were fished for the local and export markets.