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Oyster Beignet, Green Onion Fondue

Chef Alan Shepard,
Step’N Out

Bubbly beer helps create a light and crispy tempura. Using rice flour makes this a celiac-friendly dish. Add a squeeze of lemon to draw out the subtle flavours of the green onion dip.

Ingredients
Oysters

6 fresh Village Bay oysters, shucked
1 tsp rice flour
6 cups vegetable oil for frying
coarse sea salt for garnish

Batter
1/4 cup rice flour
1/8 cup cornstarch
1 egg, beaten
1/4 cup Fort Garry Dark Ale
salt and pepper to taste

Fondue
1/2 cup sour cream
2 Tbsp dry vermouth
2 Tbsp finely chopped green onion
1/2 tsp finely chopped garlic
salt to taste

Method
Batter
Combine rice flour, cornstarch, egg and beer in a bowl. Mix well. Season with salt and pepper. Set aside.
Fondue
Heat oil in sauce pan and sauté garlic and green onion for 1 min. Add vermouth and sour cream. Mix well. Add salt to taste.

Oysters
1. Using deep fryer or shallow pot, heat oil to 350°F.
2. Lightly dust shucked oysters in rice flour. Dip in batter and shallow fry until golden brown (approx. 2-3 mins). Blot oysters with paper towel to absorb excess oil.

Assembly
Clean oyster shells. Place on bed of coarse sea salt. Add dollop of green fondue inside each shell. Lay oyster on top.

Yield 6 servings

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