Crispy Focaccia Oysters with Oyster Mayo
- Serves: 12
- Preparation time: 25 mins
- Cooking time: 35 mins
- Difficulty: Difficult
Ingredients:
- 14 oysters shucked with the juices retained
OYSTER MAYONNAISE
- 2 egg yolks
- juice of half a lemon
- 300ml of rapeseed oil
- 1 pinch of salt
FRIED OYSTERS
- 50g of plain flour
- 1 egg, beaten
- 100g of breadcrumbs, from a focaccia loaf
- Cornish sea salt
- freshly ground black pepper
- vegetable oil, for deep-frying
- 1 lemon, cut into wedges to serve
- Begin by preparing the oyster mayonnaise. Place the egg yolks, lemon juice and two of the shucked oysters into a food processor and blend together for a few seconds.
- With the motor running, slowly pour in the rapeseed oil until it is fully incorporated and emulsified. Mix in the reserved juices from the oysters and a pinch of salt then transfer to a bowl and refrigerate until serving.
- For the fried oysters, place the plain flour in a shallow dish, the beaten egg in another dish and the focaccia breadcrumbs in a third. Season the flour with a little Cornish sea salt and ground black pepper.
- Preheat a deep-fryer to 180°C.
- Roll the oysters one at a time first in the seasoned flour, then the beaten egg and finally the focaccia breadcrumbs to create a thick, even coating. Place on a tray or plate ready to be fried.
- Deep-fry the oysters for 1 minute or until golden then drain any excess oil on kitchen paper. Serve with the oyster mayonnaise on the side and lemon wedges to squeeze over.