Crispy Fried Oysters with Napa Cabbage and Cucumber Kimchi

Spicy kimchi balances the richness of salty fried oysters. Whether you keep kimchi on hand in the refrigerator, make it only for special occasions, or buy it at your local Asian store, this recipe is for you. It’s easy to prepare, yet has complex flavors. It’s also a great use for jarred oysters, which makes Crispy Fried Oysters with Napa Cabbage and Cucumber Kimchi perfect for busy week-days.

  • 4 cups Napa Cabbage and Cucumber Kimchi
  • 12 large oysters, shucked and drained (reserve oyster liquor for other use)
  • 1 Lemon, for garnish (optional)
  • 1 Cucumber, for garnish (optional)
  • 1/2 cup semolina flour
  • 1/4 tsp. salt
  • Freshly ground black pepper
  • 1/2 cup canola or other neutral oil

Put kimchi in small-mesh strainer to drain. Dry oysters with paper towels. Cut lemons into wedges and cucumbers into sticks. Mix semolina flour, salt, and freshly ground black pepper in shallow bowl. Dip oysters in seasoned flour to coat thoroughly on all sides.

Heat oil in large skillet. When oil is hot, fry oysters until underside is golden brown. Turn oysters and cook until second side is golden brown. Drain fried oysters on paper towels.

Divide drained kimchi between four plates. Place three fried oysters on each plate. Garnish with lemon wedges and cucumber sticks and serve immediately.

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