Matt Stone’s Fried Akoya with Ranch

Matt Stone’s Fried Akoya with Ranch
Matt Stone


40 Leeuwin Coast Akoya

1 cup panko bread crumbs

1 cup fine bread crumbs

1 cup corn meal

Black pepper


1 cup sour cream

1 cup Kewpie mayo

Garlic powder

Onion powder

1 bunch of fresh dill, chopped

1 bunch of fresh parsley, chopped

1 lemon chopped, zested and juiced

2L frying oil


  1. Thaw Akoya in fridge for 2 hrs or at room temperature for 1hr.
  2. Mix the sour cream and mayo together. Add chopped herbs, garlic, onion and lemon to taste.
  3. Blanch the Akoya in the shell in batches for 30 seconds and refresh. Open Akoya and shuck from the shells, removing byssal thread.
  4. Combine the crumb mixture together.
  5. Place the Akoya in the mixture and firmly press the crumb into the Akoya.
  6. Heat the frying oil. Fry the Akoya and drain on kitchen towel.
  7. Spoon some ranch into the shells and place the Akoya on top. Finish with fresh lemon zest and fresh dill fronds.