Asian Cajun Oysters

LASCO Dish from Chef Scott Varnedoe

Lightly fried oysters get an Asian spin when paired with a tangy ponzu aioli sauce.
Cook/Prep Time: 30 MinutesServings: 4


Fried Oysters

18 fresh oysters, shucked
1 qt. peanut oil
Asian spice to taste (recipe follows)
3 eggs, whisked with 4 Tbsp. oyster liquor
1/2 box cornstarch
1 Tbsp. soy sauce
2 Tbsp. buttermilk

Ponzu Aioli

5 egg yolks
1 Tbsp. pickled ginger juice
1 tsp. sesame oil
1/2 tsp. Sriracha
4 Tbsp. lime ponzu
1/2 tsp. Asian rice seasoning
2 Tbsp. orange juice
1 cup canola oil
Salt and pepper to taste

Ginger Pickled Mustard Seeds

1 cup pickled ginger juice
2 Tbsp. pickling spice (tied up in a cheesecloth)
Juice of 1 lime 
1 drop red food coloring
1/4 cup sugar
1 Tbsp. lime ponzu
1 cup mustard seeds

Goat Cheese

1 cup honey goat cheese
1 1/2 Tbsp. sweet miso
1 Tbsp. ponzu

Sesame Seeds

4 Tbsp. brown butter
Pinch of salt and pepper
1 tsp. sesame oil
2 cups Malto©
2 Tbsp. ground toasted sesame seeds
1 tsp. Asian rice seasoning

Pop Rocks

2 Tbsp. sparkles
1/2 Tbsp. wasabi powder
1 Tbsp. powdered sugar


1/3 English cucumber, cut into small sticks
5 mint leaves, torn
2 red radishes, sliced thin
3 Tbsp. juice from pickled mustard seeds
1 Tbsp. lime ponzu
Micro cilantro


Fried Oysters
1. Add oysters to egg wash, soy and buttermilk. Heat peanut oil to 350° (you want a quick fry with a crispy outside and soft inside). Season cornstarch with Asian spice and add oysters. Fry for 3 minutes until crispy and golden brown.
Ponzu Aioli
1. Add all ingredients except for the oil to a blender. Slowly drizzle in the oil until it is completely incorporated. Keep cold until needed. 
Ginger Pickled Mustard Seeds
1. Add all ingredients except for mustard seeds to a medium sauce pot and bring to a boil. Add seeds, turn off flame and cover for 5 minutes. Add to a deli cup and chill until needed.  
Goat Cheese
1. Mix all ingredients together and keep cold until needed. 
Sesame Seeds
1. Mix all ingredients together to form a powder. Add additional amounts of Malto in small quantities, a little at a time, as needed. 
Pop Rocks
1. Mix all ingredients together completely. Add to an air tight container until needed. 

Mix all ingredients together and toss.

*To serve, add rock salt to a plate and set oyster shell halves on top. Top each shell with a fried oyster, then top oysters with aioli, sesame powder, mustard seeds, miso-whipped goat cheese and petite salad. Finish the dish with wasabi pop rocks. 

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