We first discovered breaded oysters when attending an oyster conference at the Four Seasons in Carlingford, and it blew our minds. It was like having a sea-flavoured chicken goujon – so crispy and tasty. While the oysters we had were deep fried, we decided to try them baked in the oven, for a bit of a healthier option. We weren’t disappointed.
- Preheat your oven to 200 C (400 F) then prepare a bowl with flour, salt and pepper, another with beaten eggs and a third with the breadcrumbs.
- Place the shucked oysters on some kitchen roll to soak up any excess liquor before beginning the breading process.
- First roll the oysters in the flour mix, then dip them into the beaten eggs and finally cover them with the breadcrumbs.
- Spread the breaded oysters onto a greased baking tray and drizzle over with oil.
- Bake them in the oven for around 20 minutes, or until golden brown.
- While the oysters are cooking we can make the remoulade.
- In a small bowl, mix together the mayonnaise, dijon mustard, pickle juice and sweet paprika. Then salt and pepper to taste.
- Dress the bread rolls with salad leaves and pickles (we used pickled onions and cornichons). Place the oysters in the rolls and top with your remoulade sauce, then, enjoy!