Fritierte Austern aus Galizien mit Algen-Mayonnaise

Fried oysters from Galicia with seaweed mayonnaise

Philippe Causse
Oyster mayonnaise

Discover a culinary rarity with us!

We are the only supplier in Germany to present you exquisite canned oysters from Galicia . Our fried oyster creation takes this sea treasure to a new level and combines it with a unique seaweed mayonnaise.

Choose from three delicious variants: plain in sea water , in red escabeche sauce or in Albariño vinaigrette . For our recipe, we recommend the oysters in escabeche or those in Albariño vinaigrette, which we fry in a crispy "fish and chips" batter.

Oysters 3 cans

The fried oysters meet 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 with this - whether Branco or Tinto , both varieties harmonize perfectly with the sea aromas.

Let yourself be seduced by this feast that will delight gourmets while also providing valuable nutrients. A truly unique taste experience that brings the subtleties 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 , the first sardine bar in Germany. Thomas is an excellent cook, a friend and a loyal customer.

Be sure to visit the SardinenbarBerlin when you are in Berlin!

Ingredients (for two cans of oysters):

  • 2 cans of oysters from Galicia (natural in sea water)
  • 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 litre grape seed oil
  • 1 pinch of turmeric (optional, for darker dough)
  • Green salad to serve
  • Seaweed mayonnaise (Mayoz'algues)

Preparation:

  • Put all dough ingredients in a bowl and beat with a whisk until smooth.
  • Let the dough rest for at least an 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.
  • Using tongs, carefully place them in the hot oil and fry for about 2 minutes until they are nice and crispy and golden brown.
  • Remove with a ladle and drain on kitchen paper.
  • Arrange on a bed of green salad and serve with the seaweed mayonnaise.

Wine recommendation:

Enjoy with a Vinho Verde Branco or Tinto (white or red).

Bon appetit!

Oysters in dough

Oysters with cans in the background

Our wine recommendation

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