Discover a culinary rarity with us!
As the only supplier in Germany, we present exquisite canned oysters from Galicia . Our fried oyster creation elevates this seafood treasure to a new level, combining it with a unique seaweed mayonnaise.
Choose from two delicious variations: in red escabeche sauce or in albariño vinaigrette . For our recipe, we recommend the oysters in escabeche or albariño vinaigrette, which we fry in a crispy fish and chips batter.
The pan-fried oysters are paired with our Mayoz'algues from La Belle-Iloise – an innovative, 100% organic sauce from Brittany. This healthy alternative to classic mayonnaise, enriched with nutrient-rich seaweed and French rapeseed oil, gives the dish a refreshing sea breeze.
Serve the fried oysters on a bed of green salad, accompanied by the light seaweed mayonnaise. We recommend a Vinho Verde – whether Branco or Tinto , both varieties harmonize perfectly with the seafood flavors.
Let yourself be seduced by this feast, which delights gourmets while simultaneously pampering them with valuable nutrients. A truly unique taste experience that brings the delicate flavors of the Galician coast directly to your plate.
Fried oysters from Galicia with seaweed mayonnaise.
This recipe comes from Thomas Vetter, the owner of SardinenbarBerlin , Germany's first sardine bar. Thomas is an excellent cook, a friend, and a loyal customer.
Be sure to visit SardinenbarBerlin when you are in Berlin!
Ingredients (for two cans of oysters):
- 2 cans of oysters from Galicia
- 125 ml non-alcoholic beer
- 62.5 ml sparkling water
- 75 g wheat flour (type 405)
- 50 g Japanese rice flour
- 1 teaspoon baking powder
- salt and pepper
- 1 liter of grapeseed oil
- 1 pinch of turmeric (optional, for darker dough)
- Green salad to serve.
- Seaweed mayonnaise (Mayoz'algues)
Preparation:
- Place all the dough ingredients in a bowl and whisk until smooth.
- Let the dough rest for at least one hour.
- Open the cans and drain the oysters carefully.
- Pour the oil into a deep pan and heat to 190°C.
Preparation:
- Dip the oysters in the batter.
- Carefully place the food into the hot oil using tongs and fry for about 2 minutes, until they are nice and crispy and golden brown.
- Remove with a slotted spoon and let drain on kitchen paper.
- Arrange on a bed of green salad and serve with the seaweed mayonnaise.
Wine recommendation:
Enjoy it with a Vinho Verde Branco or Tinto (white or red).
Bon appetit!
Our wine recommendation
Pequenos Rebentos Vinho Verde "Loureiro" 2024 by Márcio Lopes
