Oyster Beignet with Baqa Mayo
Combining French-inspired beignet techniques with abundant local oysters, this dish reflects a historical celebration of coastal flavours. Our carefully curated dry herb blend, Baqa, adds an garlicky aromatic twist, nodding to regional culinary traditions. Our Oyster Beignet is a unique blend of history and inventive gastronomy, showcasing a coastal heritage through a harmonious marriage of sea and herbs together with a rich mayo.
15'+10'
preparation & cooking time
4
serve
Baqa
spice
Ingredients
100g flour
60g cornstarch
100ml sparkling wine
24 local oysters
neutral oil, for frying
Salt and pepper
1 lemon, cut into wedges
1 tsp Baqa blend by Camelēr Spice Co.
Baqa Mayo
1 egg, at room temperature
1 TBSP dijon mustard
1 TBSP white wine vinegar
1/4 tsp salt
½ tsp of Baqa blend by Camelēr Spice Co.
Up to 200 - 250 ml of neutral oil
1 tsp of lemon juice
1/4 tsp of lemon zest
Method
- Begin by making the mayo by adding the egg to into a food processor using the small bowl attachment and pulse for 10 seconds. Then add the mustard vinegar, salt and Baqa blend and pulse for 30 seconds more.
- Scrape the sides, and with the mixer on slowly drizzle in the oil until emulsified and thickened. Add the lemon juice and zest. Checking for consistency, add more oil if the mixture is too thin. Taste for seasoning and set aside.
- To make the beignet, mix flour and cornstarch together then add sparkling wine to make the batter batter.
- Shuck oysters and add to batter.
- Heat oil to 170c.
- Drop battered oysters into hot oil and fry until golden, about 8 to 10 minutes.
- Sprinkle with Baqa blend, salt and pepper and serve with lemon wedges and Baqa mayo.