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
PREPARATION
Step 1
In a medium size bowl stir together Tomatoes, Onions, Cilantro, Jalapeno Peppers, Lime, Salt and Pepper, Set aside in Fridge.
Step 2
In another medium size bowl stir together Cabbage, Carrots, Mayo, Milk and Salt, Set aside in Fridge.
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.
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.
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
*Look for Basque peppers in the international or specialty food section of your grocery store.
PREPARATION
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.
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.
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.
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