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Clyde River Oyster Potato Cakes with Apple Tartare and Herb-Crusted Marlin

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Ingredients

Potato Cakes:

10 fresh oysters

2 large white potatoes, sliced

1 ½ cups plain flour

Beer of choice

Vegetable oil

Salt

Marlin:

1 marlin fillet

¼ bunch coriander leaves, finely chopped

¼ bunch mint leaves, finely chopped

¼ bunch basil leaves, finely chopped

¼ bunch dill, finely chopped

1 ½ cups panko breadcrumbs

Extra virgin olive oil

1 egg white

Apple Tartare:

1 green apple, grated

1 clove garlic, grated

3 tbsp mayonnaise

½ lemon, zest and juice

Method

In a bowl, mix together the tartare ingredients and set aside.

On a grill with a small splash of oil cook the marlin to the desired readiness. Sprinkle with salt. In a bowl, mix together the herbs, panko and egg white. Place on top of the tuna, cover with a lid and cook for 2 mins or so.

In another bowl, mix together the flour and beer. Pour in enough beer to form a frothy, thick batter. Place an oyster in between 2 slices of potato, coat in batter and shallow-fry until golden. Sprinkle with salt.

Serve everything on a platter with tartare on the side.

Clyde River Oyster Potato Cakes with Apple Tartare and Herb-Crusted Marlin