Crumbed oysters with pickled plum tartare

Crumbed oysters with pickled plum tartare

Chris Middleton

Oysters are often a polariser. Some love them and some hate them. I personally love them and feel the best way to enjoy them is with a very simple squeeze of lemon or a touch of mignonette sauce. We are lucky to have amazing Pacific oysters from Tasmania, and Sydney rock oysters, but I would have to say that my favourite oysters are from Smoky Bay in South Australia. Plump and briny, they make you feel like you’ve just dived through a wave. During winter you might find these crumbed oysters on the menu at Huxtable …


Quantity Ingredient
vegetable oil, for deep-frying
1 egg
125ml milk
120g panko breadcrumbs, (see Note)
12 oysters, shucked and dried on paper towel
plain flour, for dusting
1 tablespoon dried wakame, blitzed in a coffee grinder to a powder

Pickled plum tartare

Quantity Ingredient
250g japanese mayonnaise, (kewpie)
2 tablespoons white miso paste
2 tablespoons diced umeboshi, (Japanese pickled plums)
2 tablespoons mirin
2 spring onions, finely sliced
1 teaspoon japanese mustard, (see Note)
or other strong mustard
1 tablespoon pickled ginger, finely diced, plus 3 teaspoons juice from the pickled ginger


  1. For the pickled plum tartare

    Mix together all the ingredients and set aside.
  2. For the oysters

    Heat about 2.5 cm of vegetable oil in a saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  3. Whisk together the egg and milk. Place the breadcrumbs in a bowl.
  4. Dust the oysters with the flour, then coat in the egg wash, then the breadcrumbs. Put the oysters back into the egg wash, then back into the breadcrumbs, to double-crumb them.
  5. Gently lower the oysters into the hot oil and cook for 3 minutes, or until golden brown. Remove from the oil with a slotted spoon and drain on paper towel.
  6. Serve straight away in a bowl, sprinkled with the wakame powder, and with the tartare sauce on the side for dipping.


  • A Japanese ingredient, panko breadcrumbs are made without the crust of the bread, and are coarser and crunchier than regular breadcrumbs.


  • Japanese mustard, or karashi, is a blend of ground mustard seeds and horseradish. You can find it at most Asian grocers, sold either as a powder or in a tube as a paste.
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