The clue is within the identify: on the beachfront Ocean Social in Miami Seaside’s Mid-Seaside, the menu focuses on seafood, from hearth-roasted native clams to golden king crab with mustard dashi dip. However there’s one notable exception that has confirmed to be a must-try: a trompe l’oeil dish of crispy bites of fried hen masquerading as oysters. It’s a little bit of a tongue-in-cheek providing from chef Tristen Epps, a former Chopped winner underneath whose management Ocean Social was acknowledged by the Michelin Information with a Bib Gourmand. Epps loves wordplay and inspiring of us to strive new issues, each of which impressed him to create this progressive chew.
“It looks like we all the time say ‘it tasted like hen,’” he says. “For as soon as, I made hen however with a singular twist.” For culinary nerds, the wordplay begins with the very phrase oyster, which, in poultry parlance, refers to a tiny muscle on the again of the hen. Tender and oh-so-flavorful, this chew is appropriately dubbed the sot l’y laisse, in French: solely the fool would go away it behind.
“If you need the true deal, you must get the precise ‘oyster’ out of the hen to get good tasty nuggets,” Epps says, who nonetheless notes that as a result of every hen boasts solely two oysters, he’s opted to make his personal out of flavorful, juicy hen thighs.
First, the hen is reduce into oyster-sized parts — this, he says, often means about 4 items per thigh. These he marinates in a spiced buttermilk infused with fish sauce earlier than tossing them in flour seasoned with garlic, onion, white pepper and dashi, after which frying them till crispy. “I really like the play on surf and turf, so including that slight seaweed taste whenever you chew into the hen is a method that I wish to play with the senses,” he says.
He pushes that playfulness to the subsequent degree in his selection of accompaniment, a nori-spiked inexperienced goddess dressing, and his selection of serving vessel, an emptied oyster shell. Generally it confuses diners, however that, he admits, is “half the enjoyable of the dish.” When you don’t have oyster shells laying round, he says you can completely serve these little bites on a skewer or in Chinese language soup spoons. It doesn’t matter what, they’ll be scrumptious.
Crispy Hen “Oyster”
- 4 cups buttermilk
- 4 tsp. fish sauce
- 2 tsp. black pepper
- 2 tsp. white pepper
- 3 thyme sprigs
- 10 crushed garlic cloves
- 4 egg whites
- 1 lb. boneless hen thighs, reduce into oyster-sized parts
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp. white pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 Tbsp. dashi powder
- ½ tsp. salt
- 2 sheets toasted Korean nori
- 1 cup bitter cream
- ½ cup mayonnaise
- ½ cup buttermilk
- 2 Tbsp. apple cider vinegar
- 1 avocado
- 1 bunch contemporary parsley
- 2 inexperienced onions
- 1 bunch contemporary dill
- Salt, to style
- Frying oil
- Pickled chili and micro herbs, for serving
Mix the buttermilk, fish sauce, black pepper, white pepper, thyme sprigs, crushed garlic cloves and egg whites in a bowl. Add the hen and marinate for at least 3 hours.
Mix the all-purpose flour, cornstarch, white pepper, garlic powder, onion powder, dashi powder and salt in a bowl. Put aside.
Make the inexperienced goddess dressing. In a high-speed blender, mix the toasted Korean nori, bitter cream, mayonnaise, buttermilk, apple cider vinegar, avocado, parsley, inexperienced onions, contemporary dill and salt. Mix till combination turns inexperienced and is properly mixed. Salt the dressing to style. Cowl and chill till prepared to make use of.
Take away the hen from marinade. Dredge hen in flour and place on sheet stray to dry out for not less than an hour.
Preheat frying oil to 350 levels. When the oil is scorching, fry hen for 3 minutes and let it relaxation for two minutes.
Place the hen oysters on a plate lined with paper towels and season with salt.
Take clear and dried oyster shells and squirt in a little bit of inexperienced goddess sauce. Place the oyster on high. Garnish with pickled chili and micro herbs.
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