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🥗 Crispy Breaded Oysters on Fennel-Orange Salad

383 kcal · 30 min · 4 servings

Ingredients

• 1 fennel bulb (1 large fennel bulb)
• 2 oranges
• 2 tbsp olive oil
• salt
• pepper
• 1 tbsp lemon juice
• 3 chives
• 2 tbsp mayonnaise (30 %)
• 4 tbsp plain yogurt (3,5 %)
• 1 tbsp ketchup
• 1 tbsp balsamic vinegar
• 1 clove garlic
• oil (for frying)
• 2 eggs
• 2 tbsp milk
• 16 freshly opened oysters
• 2 tbsp flour
• 3 tbsp breadcrumbs

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the hard base at the bottom.
3. 3. Slice the fennel vegetable into very thin slices.
4. 4. Peel the oranges completely.
5. 5. Remove the white bitter pith as well.
6. 6. Carefully cut the fillets out of the membranes.
7. 7. Catch the released juice in a bowl.
8. 8. Squeeze the empty membranes by hand.
9. 9. Add the extracted juice to the collected orange juice.
10. 10. Mix the juice with olive oil.
11. 11. Add a pinch of salt.
12. 12. Add some pepper.
13. 13. Add lemon juice.
14. 14. Wash the chives.
15. 15. Shake the chives dry.
16. 16. Cut the chives into small rings.
17. 17. Set aside the chive rings for the dressing.
18. 18. Put mayonnaise into a separate bowl.
19. 19. Add yogurt to the mayonnaise.
20. 20. Add ketchup to the mixture.
21. 21. Add balsamic vinegar.
22. 22. Peel the garlic clove.
23. 23. Press the garlic into the sauce.
24. 24. Season the dip with salt to taste.
25. 25. Season the dip with pepper to taste.
26. 26. Preheat the oven to 100 degrees Celsius.
27. 27. Set the heating mode to top and bottom heat.
28. 28. Heat the frying oil in a pot.
29. 29. Whisk the eggs in a shallow dish.
30. 30. Add the milk to the eggs.
31. 31. Gently remove the oysters from their shells.
32. 32. Coat the oysters in flour.
33. 33. Dip the floured oysters into the egg-milk mixture.
34. 34. Finally coat the oysters in breadcrumbs.
35. 35. Fry the oysters in batches in the hot oil.
36. 36. Fry them for 2 to 4 minutes until golden brown.
37. 37. Place the finished oysters on kitchen paper.
38. 38. Let the excess fat drain off.
39. 39. Keep the oysters warm in the preheated oven.
40. 40. Repeat the process until all oysters are fried.
41. 41. Arrange the thin fennel slices on plates.
42. 42. Add the orange fillets to the fennel.
43. 43. Drizzle the vinaigrette over the salad.
44. 44. Place four breaded oysters on top of the salad.
45. 45. Serve the dip on the side.

Nutrition per serving

• kcal: 383
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 27 g