Fried angasi oyster rolls
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!
8 small dinner rolls
8 angasi oysters, shucked
1 tsp hot sauce, such tabasco, plus extra to serve
110g plain flour
1 tsp salt
Vegetable oil for deep frying
50g butter, softened
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
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.