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Gramercy Tavern Fried Oyster and Spinach Salad



FRIED OYSTER AND SPINACH SALAD
Gramercy Tavern Restaurant Recipe

1 1/2 cups julienned carrots
1 1/2 cups peeled and julienned daikon radish
3/4 cup rice vinegar
2 tablespoons sugar
salt
grapeseed or peanut oil for frying
1/4 cup all-purpose flour
1 egg
3/4 cup panko or dried bread crumbs
2 handfuls of baby spinach
1 radish, sliced paper thin
1 small shallot, thinly sliced
1/4 cup torn mint leaves
extra-virgin olive oil
fresh lemon juice
aleppo pepper
pepper
16 shucked oysters, drained

In a medium bowl, combine the carrots, daikon, vinegar, 3/4 cup water, the sugar, and 2 teaspoons salt and toss well. Cover and refrigerate for at least 1 hour, and up to 3 days.

When the pickles are ready, in a deep saucepan, heat 2 inches of grapeseed oil to about 375 degrees. Put the flour, egg, and panko in three separate small bowls. Whisk the egg with a little water to loosen it.

Thoroughly drain the pickled carrots and daikon and put a small handful in the center of each plate. In a medium bowl, combine the spinach, radish, shallot, and mint. Season with extra-virgin olive oil, lemon juice, Aleppo pepper, salt, and pepper just before serving.

Dredge each oyster in the flour, then the eggs, and finally the panko and put on a plate. Fry the oysters in the hot oil in batches, turning once, until golden brown, about a minute. Drain on paper towels and salt well. Arrange the oysters on top of the pickled daikon and carrot and top with the spinach salad.