Main ingredients 🥩
Fresh oystersSemolina flourEggsWet breadcrumbsPure olive oilMayonnaiseCapersLemonDijon mustardOlive oilSalt
Kang Leo's Crispy Gul Twigim
Oyster fritters coated with semolina flour and wet breadcrumbs for maximum crunch, served with homemade tartar sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy true seafood fritters with a crispy exterior and moist interior.
- ⭐ Those looking for a special treat as a nutritious snack for kids or a beer accompaniment.
Ingredients needed 🛒2 servings
- Fresh oysters 200g
- Semolina flour 1/2 cup (or all-purpose flour)
- Eggs 2
- Wet breadcrumbs 1 cup
- Pure olive oil (for frying) as needed
- Salt a pinch
- Mayonnaise 4 tbsp
- Capers 1 tbsp
- Lemon 1/2
- Dijon mustard 1 tsp
- Extra virgin olive oil 1 tbsp
Recipe 🍳
- Rinse the fresh oysters thoroughly, then place on a paper towel to remove all moisture. Lightly season with salt.
- Crack the eggs into a bowl by tapping them on a hard surface, ensuring no shell falls in, and beat them well.
- Coat the prepared oysters sequentially with semolina flour, egg wash, and wet breadcrumbs. For small oysters, you may pair two together.
- Pour olive oil for frying into a pan and preheat to 170°C. Add the breaded oysters and fry, turning occasionally, until golden brown and crispy on the outside.
- To make the sauce, thinly peel only the yellow zest from the lemon and mince it finely. Also finely chop the capers.
- Mix mayonnaise, minced lemon zest, chopped capers, Dijon mustard, and extra virgin olive oil together to complete the tartar sauce. Serve alongside the fried oysters.
- Clean oysters, pat dry, and season with salt.
- Coat oysters in flour, egg, then breadcrumbs.
- Fry in 170°C olive oil until golden and crispy.
- Mix mayonnaise, lemon zest, capers, mustard, and olive oil for the sauce and serve.
Cooking tips 💡
- Frozen oysters tend to shrink and lose texture when fried, so always use fresh oysters for best results.
- Lemon aroma is in the yellow zest; be careful to avoid the white pith which is bitter—only mince the thin outer layer.
- Adding a bit of extra virgin olive oil to the mayonnaise-based sauce helps cut the richness and deepens the flavor.
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