Crispy Fried Oyster Appetizer with Avocados

Crispy Fried Oyster Appetizer with Avocados

From: Executive chef Kevin Gin, Bridges Restaurant, Danville, CA. Yield: 1 serving.

3 Pacific oysters, medium-sized
¼ cup flour
¼ cup panko bread crumbs
as needed for frying, vegetable oil
6 thin mango slices
¼ napa cabbage, chiffonade
¼ oz. red cabbage, chiffonade
1 Tbsp. creamy cilantro dressing (recipe follows)
1 Tbsp. kimchi vinaigrette (recipe follows)
¼

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish