PACIFIC NORTHWEST
SEAFOOD
CAMARÓN
SILVESTRE, SOSTENIBLE, SANO, DELICIOSO
CAMARÓN ROSADO DE OREGÓN
Crassostrea gigas
OYSTER TACOS
BASQUE FRIED OYSTERS SKEWERS
Oyster Tacos
Photo credit: Goose Point
INGREDIENTS
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16oz extra small Goose Point Oysters
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Goose Point Special Oyster Breading
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Corn tortillas
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5 Roma tomatoes, diced
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1 small yellow onion, minced
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1 bunch of cilantro, chopped
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2 jalapeño peppers, seeded and minced
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1 lime, juiced
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Salt and ground pepper to taste
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Shredded cabbage (10 oz bag)
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Shredded carrots (10 oz bag)
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½ C mayo
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¼ C milk
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Salt to taste
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Cooking oil
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PREPARATION
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Step 1
In a medium size bowl stir together Tomatoes, Onions, Cilantro, Jalapeno Peppers, Lime, Salt and Pepper, Set aside in Fridge.
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Step 2
In another medium size bowl stir together Cabbage, Carrots, Mayo, Milk and Salt, Set aside in Fridge.
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Step 3
Drain Oysters and Toss in Special Oyster Breading. Pan Fry in a skillet with oil over Med-High heat 3 to 4 minutes turning frequently until golden brown.
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Step 4
Place tortillas in a dry (no oil) skillet over Med-High heat for 30 seconds on each side. On warm tortillas place small amount of Coleslaw and Pico De Gallo that was set aside in your fridge. ​
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Step 5
Top each taco with two Fried Oysters. Serve with Goose Point cocktail sauce for an extra Kick! ​
Recipe by Goose Point Family Farm and Oystery
Basque Fried Goose Point Oyster Skewers
YIELD Serves 8 (16 bites) | TIME Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes
INGREDIENTS
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16 small Goose Point oysters, shucked, liquor drained
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½ cup (60 g) all-purpose flour
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2 large eggs, beaten
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1 cup (60 g) panko breadcrumbs
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1 pinch (1 g) Kosher salt
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2 cups (480 ml) neutral oil for frying
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8–10 jarred Basque peppers (guindilla or piquillo), cut into strips*
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½ cup (75 g) green olives (Manzanilla), pitted
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1 tablespoon (15 ml) olive oil
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2 tablespoon (30 ml) sherry vinegar
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4 tablespoon (60 ml) olive oil
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1 teaspoon (5 ml) Dijon mustard
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1 pinch (1 g) salt & pepper
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*Look for Basque peppers in the international or specialty food section of your grocery store.
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PREPARATION
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Step 1
Prepare the simple vinaigrette by whisking together the sherry vinegar, 4 tablespoons of olive oil, Dijon mustard, salt, and pepper in a small bowl. Set aside.
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Step 2
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Season the flour with a pinch of Kosher salt.
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Step 3
Dredge each oyster in the flour, then the egg, and finally the panko, pressing gently to ensure an even coating. Heat the neutral oil in a heavy skillet to 350°F and fry the oysters for 1–2 minutes until golden brown and crisp. Drain on paper towels.
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Step 4
To assemble the pintxo, thread a piece of Basque pepper, a green olive, and a fried oyster onto a small skewer or toothpick. Drizzle with the simple vinaigrette and serve immediately.
Recipe by Gregory Smith