Buttermilk Fried Leeuwin Coast Akoya Oysters, Smoked Citrus Emulsion and Pickled Lemon Skin

By Melissa Palinkas
Young George


12 Akoya Oysters Recommendation: Akoya Oyster by Leeuwin Coast
100ml buttermilk
200gms potato flour
100gms rice flour
1teaspoon salt
1 tablespoon dried oregano
1 teaspoon white pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 egg yolks
½ teaspoon Dijon mustard
1 teaspoon smoked paprika
15mls lemon juice
1 teaspoon salt
250ml grape seed oil
Spent lemon husk of 1 lemon, peeled no pith
2 teaspoon sea salt
½ teaspoon citric acid
60mls water


  1. In advance make the pickled lemon skin. This takes 2 days to become citric and pickled. Start with peeling the outside of the spent lemon husk, lemon juice will go into the emulsion. Finely julienne the peel, salt and citric acid the peel & leave for 24 hrs. After 24hrs add the water and leave over night.
  2. Shuck Akoya’s and wash in ice cold water, then into a small stainless steel bowl and pour over buttermilk and leave over night, keeping the shells. Clean shells and set aside Combine all flours & spices, set aside. In a bowl whisk egg yolks with, smoked paprika, Dijon and lemon juice, stream in the grape seed oil until emulsified, season with salt. Check the balance and adjust as needed
  3. To assemble, you should find your Akoya oysters have sucked up the buttermilk and look plum and juicy. Coat the Akoya in the seasoned flour and place on a rack. Heat a shallow pan with canola oil when it reached 190 fry the oysters in batches of 6 until crispy. Take the julienne pickled lemon skins from the solution dice very finely, place in a little olive oil. Place the emulsion into a small squeezy bottle & squeeze a good amount of the smoked citrus emulsion. Place the Akoya on top of the emulsion and spoon a little of the pickled diced lemon skin on top of the oyster.