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Food

Fried angasi oyster rolls

Preparation time
15 minutes
Cooking time
2-3 minutes
Serves
8

The Agrarian Kitchen's co-founder Rodney Dunn and Head Chef Stephen Peak cook up some crafty and delicious Fried angasi oyster rolls.

For a perfect pairing with the oyster rolls, choose a white with good acidity and light body. Our featured Pinot Grigio from Jackson’s Hill is ideal, however, it’s also hard to go past a chilled beer too!

Ingredients

8 small dinner rolls

8 angasi oysters, shucked

100ml buttermilk

1 tsp hot sauce, such tabasco, plus extra to serve

110g  plain flour

55g  cornflour

1 tsp salt

Vegetable oil for deep frying

50g butter, softened

Coleslaw

100g finely shaved red cabbage

30g whole egg mayonnaise

25ml freshly squeezed lemon juice (about ½ lemon)

1 tbsp finely chopped chives


Recipe by Rodney Dunn (Co-Founder) and Stephen Peak (Head Chef)  

Photography Rémi Chauvin

Method

1. For the coleslaw, combine ingredients and season with sea salt and pepper.

2. Heat vegetable oil in a large deep saucepan, or deep fryer to 180ºC and line a large tray with paper towel. Combine plain flour, cornflour and salt in a bowl. In a separate bowl combine buttermilk and hot sauce. Dip oysters in buttermilk, then into flour mixture, then carefully place into oil and fry until golden brown, about 2-3 minutes. Using a slotted spoon remove to paper towel and season with salt.

3. To serve, split and butter dinner rolls, spoon in coleslaw and top with fried oyster and extra hot sauce.

Food
Preparation time
15 minutes
Cooking time
2-3 minutes
Serves
8

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