Potato and Fennel Crusted Oysters with Mustard Dressing

Ingredients

• 1 dozen oysters shucked
• CRUST
• 1 egg lightly beaten
• 1 tbls. A.P. flour
• 1 baking potato peeled and shredded
• 1/2 onion grated
• 1/2 cup of shredded fennel
• 1 cup clarified butter
• NAPLES VALLEY MUSTARD DRESSING
• 2 tbls. mustard
• 1 tbls. mayonnaise
• pinch of cayenne
• 1/4 cup champagne vinegar
• 3/4 cup oil
• 1 tbls. chopped chives
• juice of 1 lemon

Instructions

1. 1
   In a mixing bowl, mix the egg with flour, salt and pepper.
2. 2
   In a colander, toss the potato, apple and onion and squeeze dry.
3. 3
   Add the egg mixture and stir to combine.
4. 4
   Coat each oyster with the potato mixture, and brush with clarified butter, refrigerate 30-60 minutes.
5. 5
   In a large sauté pan heat 1/2 cup of oil, add oysters to the oil making sure not to let them touch.
6. 6
   Fry the oysters over high heat until golden brown on the bottom.
7. 7
   Turn each oyster and fry until golden and crisp.
8. 8
   Drain oysters on paper towels.
9. 9
   Prepare mustard dressing: In a mixing bowl combine mustard, mayo, cayenne, vinegar and mix well.
10. 10
    Slowly whisk in the oil, add the chives adjust seasoning with salt, pepper, and lemon juice.