Pan Fried Oysters with Anchovy Filet Sauce (Hàu Chiên với Cá Cơm Biển Phi Lê Sốt Dầu Ôliu)


1 glass jar oysters, small or medium size

1 slice anchovy filet

potato flour

kolser salt

1 tablespoon olive oil

1 tablespoon butter

2 cloves of garlic, finely chopped

baby spring mix or rainbow mix




Preparing Oysters

Remove the oysters from the jar and let drain.  Wrap the oysters in paper towel to draw out the excess fluid. Sprinkle oysters with salt, and toss gently in the flour.


Pan-Frying Oysters

Warm the pan, add oil and butter on medium-high heat.  Place the oysters in the butter and cook for about a minute until the bottom of the oysters are golden brown, gently turn them over and cook until golden brown.  Don't cook oysters too long as they will get dried out and tough. Remove the  fried oysters and let drain on a paper towel.


Preparing Anchovy Fillet Sauce

In a small pan, cook olive oil and garlic over medium heat until fragrant, without letting it brown. Stir in the anchovy, and cook until anchovies are broken down, then turn off the heat.


Preparing Baby Spring Mix

Arrange baby spring mix on a serving plate.  



Arrange oysters on a bed of baby spring mix. Drizzle anchovy sauce over. Serve with lemon wedges to squeeze over oysters. The lemon juice adds a robust acidity and concentrated floral sweetness to oysters.