Oyster fritters
credit picture dvdevd bloggang
Ingredient
Only 300 grams of oyster meat.
1 egg, duck egg.
4 tablespoons flour.
Flakes, bread crumbs.
Salt, pepper, a little bit.
1 tablespoon white wine.
Lettuce
Cream sauce.
Garnish cream sauce.
100 g fresh cream.
1 tablespoon butter.
1 tablespoon lemon juice.
Salt, pepper, a little bit.
1 tablespoon white wine.
Chopped parsley (pasta Valley).
The.
How do
A. The oysters in a colander. Rinse thoroughly with water. Followed by water. Plate to drain water from the wine to remove the fishy smell.
Two. Water drop out of the shells lightly with salt and pepper.
Three. Crushed shells that mop dry flour and dip into egg, then bread crumbs to coat.
Four. A small pan bottom. Heat oil for deep frying. Heat at 180 degrees Celsius.
Five. The three ingredients in a deep golden brown scoop it up and let drain.
6. Served on a plate. You and lettuce.
How to make a cream sauce.
A. Set the pan over medium heat, add the butter to melt and pour enough fresh cream into butter.
Two. To boil, add white wine, lemon juice and season with salt and pepper until boiling again.
Three. Off the lights down, then sprinkle with chopped parsley and stir to combine.
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